Cream Cheese Enchiladas

Cream Cheese Enchiladas


Creamy and flavorful, these cream cheese enchiladas are easy to make and always a crowd favorite!
  • 8 ounces cream cheese, room temperature
  • 4 ounce can green chiles, fire roasted
  • 1 cup Mexican blend shredded cheese, divided
  • 1 cup shredded colby jack cheese, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • ¼ cup lime juice
  • 2 cups shredded cooked chicken
  • 2 cups green enchilada sauce
  • 12 flour tortillas, 6 inch
  1. Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.
  2. In a medium bowl mix together the cream cheese, green chiles, ½ cup mexican blend cheese, ½ cup colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add in the shredded chicken and mix well.
  3. Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.
  4. Take the tortillas one at a time and fill with about 3-4 tablespoons of filling, roll each filled tortilla up and place them seam side down in the pan.
  5. Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.
  6. Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.
  7. Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.

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