Cream Cheese Chicken Enchiladas Recipe

Name: Cream Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless chicken thighs; 20 count corn tortillas; 1 (10 ounce) can green enchilada sauce (Verde); 2 (8 ounce) packages cream cheese; 1 1/2 cups monterey jack cheese; 1 cup corn oil; 2 (1 g) packets sazon goya; 2 cups chicken stock; 1 teaspoon chili powder; 1 teaspoon onion powder; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons ground cumin; 1 dash salt; 1 dash pepper

Servings: persons

2 lbs boneless chicken thighs
20 count corn tortillas
1 (10 ounce) can green enchilada sauce (Verde)
2 (8 ounce) packages cream cheese
1 1/2 cups monterey jack cheese
1 cup corn oil
2 (1 g) packets sazon goya
2 cups chicken stock
1 teaspoon chili powder
1 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 dash salt
1 dash pepper

1
Combine Goya, Chili Powder,Onion Powder, garlic Powder,Cumin, Salt and Pepper Rub on Chicken Thighs.
2
Place Seasoned Chicken Thighs in a medium high Heated pan coated with 2 Tsp Corn Oil.Pour 1 cup of Chicken Stock in pan with your Chicken, add more Chicken Stock gradually as needed.
3
Meanwhile pour the Corn Oil in small sauce pan,Heat on medium high heat, Dredge Tortillas in hot oil for 1 or two seconds, place on a plate covered with Paper Towels.Allow to cool.
4
Once Chicken is cooked remove Chicken and Shred apart.Save the juices from your pan, Add Cream Cheese to pan with juices allow to simmer until melted and well mixed.If to thick add more chicken stock or water to loosen.
5
Preheat oven to 375.
6
Fill tortillas with shredded chicken, spoon a Generous amount of Cream Cheese sauce over roll tightly and Place on Baking sheet or Pizza pan,.
7
When finished top with Hatch Green Enchilada Sauce and Mont.Jack Cheese.
8
Bake uncovered for 20-25 minutes or until cheese is melted.

1440

kcal

Calories

Fat

112

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs boneless chicken thighs, 20 count corn tortillas, 1 (10 ounce) can green enchilada sauce (Verde), 2 (8 ounce) packages cream cheese, and more.

Yes, Cream Cheese Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Cheese Chicken Enchiladas

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