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: 5 oz. reduced fat cream cheese, softened; 1/4 cup light sour cream; 10 oz. can of enchilada sauce; 1 cup shredded cheddar cheese, divided; 1 cup shredded monterey jack cheese, divided; 2 cups cooked shredded chicken; 1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first); 4 oz. can diced green chiles; 1/2 tsp chili powder; 1/4 tsp cumin; Salt and pepper; 4 scallions, thinly sliced; 8 (8-inch) whole wheat tortillas

Servings: persons

5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

1
1.Preheat the oven to 325 degrees. Spray a 9x13 dish with cooking spray.
2
2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3
3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4
4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
5
5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

628

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 5 oz. reduced fat cream cheese, softened, 1/4 cup light sour cream, 10 oz. can of enchilada sauce, 1 cup shredded cheddar cheese, divided, 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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