Of all the enchilada recipes I make, this one adapted from Cooking Light is hands down my husband’s favorite, and mine too. The cream cheese makes this so thick and creamy. Using the corn tortillas adds a nice flavor that you don’t get from flour tortillas. The tortillas stand up better, so you don’t get the gooey floury taste.
Pair a side of Spicy Black Beans with this and you are set!
To make this dish easy, I use leftover chicken from the grill and pull out two to three cubes of frozen cilantro (see how I freeze herbs here) to save a little money. Each time I purchase cilantro, I flash freeze it in cubes for the next time I need it.
Step by Step Directions for Cream Cheese Chicken Enchiladas
Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
- ½ onion, roughly chopped
- 2 tablespoons fresh cilantro, chopped (or use frozen cubes)
- 2 garlic cloves
- 1 (7-ounce) bottle salsa verde (such as Herdez brand)
- 1 teaspoon cumin
- 3-4 cups shredded cooked chicken breast
- 4 ounces cream cheese, softened in microwave
- ¼ cup chicken broth
- 8 corn tortillas
- Cooking spray
- ½ cup shredded pepper jack cheese
- ½ teaspoon chili powder
- cilantro and lime wedges, for garnish
- Preheat oven to 425°.
- Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in ½ cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
- Bring broth to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
- Make an assembly line with a plate to drain tortilla, one to roll it and then a dish to transfer it to.
- Spoon about ¼ – ⅓ cup chicken mixture down center of tortilla; roll up.
- Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
- Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder.
- Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
If you like enchiladas, you should try out my other favorites: