Creamy Chicken Enchiladas with Cream Cheese

Name: Creamy Chicken Enchiladas with Cream Cheese
Total time: 35 min
Yield: 4 servings
Ingredients: cooking spray; 1 cup chunky salsa; 6 oz cream cheese, softened; 3 cups shredded cooked chicken; 8 (8-inch) flour tortillas; 1 (15 oz) can enchilada sauce; 0.5 cup shredded Mexican cheese blend

Indulge in the comforting warmth of these chicken enchiladas, packed with cream cheese and zesty chunky salsa.

Recipe Info

Prep Time

35 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories409kcal

carbohydrates34g

fat21g

protein22g

sugar1g

Dinner Mexican Inspired

Ingredients

cooking spray

1 cup chunky salsa

6 oz cream cheese, softened

3 cups shredded cooked chicken

8 (8-inch) flour tortillas

1 (15 oz) can enchilada sauce

0.5 cup shredded Mexican cheese blend

Directions

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.

In a large pan, combine salsa and cream cheese over medium heat. Cook, stirring occasionally, until the cream cheese melts and the mixture is smooth and well combined, about 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.

Spoon the chicken mixture onto tortillas. Roll into enchiladas and place them, seam-sides down, on the prepared baking sheet. Pour enchilada sauce over the enchiladas.

Bake for 10 minutes. Sprinkle Mexican cheese blend over the top; continue baking until cheese melts, about 5 to 10 minutes more. Serve hot.