Creamy, cheesy enchiladas stuffed with tender chicken make the most delicious fall or winter meal. These simple to make cream cheese chicken enchiladas are sure to become a family favorite.
Course Main Course
Cuisine American
Keyword cream cheese chicken enchiladas
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 5servings
Author Meghan Payne-Hensley
Ingredients
2cupsshredded rotisserie chicken
8ouncesmonterey jack cheese, shredded
106-inchflour tortillas
4ouncescream cheese, room temperature
10.5ouncecan cream of chicken soup
4ounce cangreen chiles (undrained)
1/2cupchicken broth
green onion, for garnish
Instructions
Preheat oven to 350 degrees F. Spray a 13x9 pan with nonstick spray. Set aside.
In a bowl, mix shredded chicken and half of the cheese together. Lay out your tortillas and divide the chicken mixture evenly among them. Roll tightly and place seam side down in the prepared baking dish.
In a large bowl, mix together the cream cheese, cream of chicken soup, green chiles (including their juices) and chicken broth. Spread over the prepared enchiladas. Top with remaining cheese.
Bake for 25 to 30 minutes, until bubbly and slightly golden. Top with sliced green onions, if desired, and serve.