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Cream Cheese Chicken Enchiladas


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

Cream Cheese Chicken Enchiladas are a fun, delicious dinner option! Tortillas are rolled up with soft cream cheese, shredded chicken and cheese. Topped with a classic enchilada sauce and baked until bubbly, these enchiladas are creamy and dreamy! All you need are a few simple ingredients to have dinner ready to go.


Ingredients

Scale
  • 4 cups shredded chicken (roughly 2 cooked chicken breasts worth)
  • 8 oz cream cheese, softened
  • 8 oz Monterey Jack cheese, shredded
  • 6 flour tortillas
  • 19 oz enchilada sauce

Instructions

  1. Preheat your oven to 400 degrees. Working with one tortilla at a time, spread some of the cream cheese down in the middle, top with some of the chicken and sprinkle in a little bit of the shredded cheese. Roll it up and place it into a 9×13 pan.
  2. Repeat this process until all the tortillas, cream cheese and chicken have been used. Make sure to save a little bit of the shredded cheese for topping.
  3. Evenly pour the enchilada sauce over the rolled tortillas. Top with the leftover shredded cheese and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are bubbly. Enjoy!

Notes

  • Rotisserie chicken or home-cooked chicken both work great for this recipe!
  • Looking for a “take-and-bake” option? Make the enchiladas as instructed and then bake upon arrival!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
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