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Cream Cheese Chicken Enchiladas
Creamy, cheesy enchiladas made with leftover rotisserie chicken, cream cheese, sour cream, and canned enchilada sauce. Ready in under an hour with 15-minute prep.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
3
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
cream cheese8 ounces
4
Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
5
Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
6
Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for ⏱️ 20-25 minutes.
Nutrition Facts
calories
530 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
1432 mg
protein Content
19 g
cholesterol Content
82 mg
carbohydrate Content
47 g
saturated Fat Content
14 g
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