Creamy Chicken And Cheese Enchiladas
Creamy chicken and cheese enchiladas feature tender cooked chicken, melted cheeses, and a flavorful green chili sauce, perfect for comfort food lovers and family dinners.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon oil ⓘ
- 2 cups chopped cooked chicken ⓘ
- 1 (4 oz) can chopped green chilies ⓘ
- 1/4 cup chicken broth ⓘ
- 2 teaspoons chili powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 4 ounces light cream cheese, cubed ⓘ
- 6 flour tortillas (6-inch) ⓘ
- 1/4 cup Velveeta cheese, cubed ⓘ
- 2 tablespoons milk ⓘ
- 1/2 cup chopped tomato ⓘ
Instructions
- Microwave onion, garlic, and oil in a 2-quart dish on High for 2 to 3 minutes.
- Stir in chicken, chilies, broth, chili powder, and cumin. Microwave on High for 4 minutes.
- Add cream cheese; stir until melted.
- Spoon 1/3 cup of chicken mixture into each tortilla.
- Roll up the tortillas and place seam side down in an 8-inch square dish.
- Microwave Velveeta, milk, and 1/4 cup of chopped tomato on High for 2 to 3 minutes, stirring after each minute.
- Pour the sauce over the tortillas and top with remaining chopped tomatoes.
- Microwave on High for 6 to 8 minutes, turning after 3 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the filling. If you prefer a spicier kick, you can substitute the green chilies with jalapeños. Using whole wheat tortillas can add a nice nutritional boost. This recipe is similar to Cheese Chicken Enchiladas but with a creamier twist, making it a comforting option.
Serving Suggestions
These creamy chicken and cheese enchiladas pair wonderfully with a side of Mexican rice or a fresh green salad for a complete meal. For added flavor, serve with sour cream or guacamole. They also make a great accompaniment to Texas Style Tortilla Soup, creating a hearty and satisfying dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes or until heated through. If frozen, they can last up to 2 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Chicken And Cheese Enchiladas contains roughly 377 calories, with 15g protein, 57g carbohydrates, and 13g fat. It is an excellent source of iron (88% of the Daily Value), vitamin C (63% of the Daily Value), and calcium (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 552mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for the filling?
Absolutely! Using rotisserie chicken not only saves time but also adds great flavor. Just shred the chicken and mix it with the other filling ingredients as directed. It's a convenient option that works well in this recipe.
What can I substitute for cream cheese?
If you're looking for a lighter alternative, you can use Greek yogurt or ricotta cheese in place of cream cheese. Both will provide creaminess while reducing the fat content. Just be aware that the flavor may slightly change.
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step, cover them tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure they are heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).