Creamy Chicken Enchiladas

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5 from 27 votes

Creamy Chicken Enchiladas

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 372kcal

Author Stacey Little

Ingredients

4 cups shredded cooked chicken (about 1 pound - I used a rotisserie chicken)
1 (8-ounce) block cream cheese
1/2 cup sour cream
1/2 cup chunky salsa
8 (8-inch) tortillas* (corn or flour)
1 (8-ounce) package shredded Monterey Jack cheese (2 cups)
1 (10-ounce) can green enchilada sauce (You will need 1 1/4 cups. I prefer Las Palmas or Hatch brand)

Instructions

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Place the cream cheese in a small bowl and cover it with a paper towel. Microwave it for 15 second intervals until very soft.
In a large bowl, mix the softened cream cheese, sour cream, and salsa together until smooth. Add the chicken and stir to combine.
Heat the tortillas according to the package instructions.
Pour about half of the enchilada sauce into the bottom of the prepared pan.
Place about 1/2 cup of the chicken mixture down the center of each tortilla. Top each with a heaping tablespoon of the cheese. Tightly roll up each tortilla and place them in the dish, seam side down. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese over the top.
Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes. To brown the tortillas a little, remove the foil during the last 5 minutes of cooking. Top as desired.

Notes

Corn tortillas are traditional, but my family prefers flour.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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