• Chicken Cream Cheese Enchiladas

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    Prep time:
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    Servings: 8
    by Maria Gross
    2 recipes


    • 2 cups of pre-cooked rotisserie chicken
    • 1 8 ounce package cream cheese, cubed
    • 1/2 cup sour cream
    • 1 tablespoon finely chopped onion
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1 1/2 cups shredded cheddar cheese, shredded
    • 1 4 ounce can green chilies
    • 8 to 10 flour tortillas – corn tortillas also work well
    • 1 20 ounce can red or green enchilada sauce


    1. Preheat oven to 350 degrees. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken you can use 3 to 4 cooked chicken breasts. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses is completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

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