Cream Cheese Chicken Enchiladas

Why Make This Recipe

This Easy Cream Cheese Chicken Enchiladas recipe is perfect when you want something creamy, cheesy, and full of flavor. It’s a dish your whole family will enjoy, and it’s not hard to make. The cream cheese adds a smooth texture that makes the filling rich and tasty.

It’s a great way to use cooked chicken you already have. You can even use rotisserie chicken to save time. The creamy filling, combined with the enchilada sauce and melted cheese, makes each bite delicious. It’s a meal that feels special but doesn’t take a lot of effort.

These enchiladas are perfect for dinner any night of the week. They are filling and satisfying. Plus, you can make them ahead of time and bake them later. If you love easy and comforting meals, you’ll want to keep this recipe in your rotation.

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How to Make Easy Cream Cheese Chicken Enchiladas

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 (8 oz) package cream cheese, softened

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the shredded chicken with the softened cream cheese until well combined.
3. Fill each taco shell with the chicken mixture and a little cheese. Roll them up and place them in a greased 9×13 baking dish.
4. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
5. Slowly whisk in the chicken broth and cook until the sauce thickens.
6. Remove the sauce from heat. Stir in the sour cream and green chilies. Do not boil.
7. Pour the sauce over the enchiladas in the baking dish. Top with the rest of the cheese.
8. Bake uncovered for 20-25 minutes, then broil for 3-5 minutes until the cheese is lightly golden.