Cream Cheese Chicken Enchiladas
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.
Servings 5 servings
- 2 cups shredded rotisserie chicken
- 8 ounces monterey jack cheese, shredded
- 10 6-inch flour tortillas
- 4 ounces cream cheese, room temperature
- 10.5 ounce can cream of chicken soup
- 4 ounce can green chiles (undrained)
- 1/2 cup chicken broth
- green onion, for garnish
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.