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Cream Cheese Chicken Enchiladas

These Cream Cheese Chicken Enchiladas are creamy, cheesy, and loaded with rich flavors from cheddar, pepper jack, salsa, and spices. Perfect for a satisfying, zesty dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 enchiladas
Calories 450 kcal

Ingredients
  

  • 5 oz cream cheese softened
  • 1/4 cup sour cream
  • 16 oz jar prepared salsa divided
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded pepper jack cheese divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 cups cooked, shredded chicken
  • 1 cup frozen corn kernels thawed
  • 4 green onions thinly sliced, divided
  • 8 8-inch flour tortillas

Instructions
 

  • Preheat your oven to 325ºF (165ºC). Grease a 9x13-inch baking dish with nonstick spray to prevent sticking.
  • In a bowl, mix softened cream cheese, sour cream, 1/2 cup salsa, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, chili powder, and cumin until smooth. Stir in chicken, corn, and half the green onions.
  • Spread 1/2 cup salsa on the bottom of the baking dish. Place 1/2 cup of filling in each tortilla, roll up tightly, and place seam-side down in the dish.
  • Pour remaining salsa over the enchiladas and top with the rest of the cheddar and pepper jack cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
  • Garnish with remaining green onions, let cool slightly, and serve. Optionally top with extra sour cream or salsa.

Notes

Serve with fresh salsa, avocado, or guacamole for an extra layer of flavor!

Nutrition

Calories: 450kcal
Keyword cheesy enchiladas, chicken enchiladas, creamy enchiladas
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