Cream Cheese Chicken Enchilada

 Course Main Course
 Cuisine Mexican
 Servings 4


  • 8 oz cream cheese
  • 1.5 lb chicken, cooked and shredded
  • 4 cups mexican blend shredded cheese, divided
  • 2 cans green enchilada sauce
  • 12 ea soft taco size tortillas


  1. Preheat oven to 350º

  2. Combine chicken, cream cheese and 2 cups shredded cheese in a medium bowl

  3. Pour 1/3 can of enchilada sauce into the bottom of a 9X13

  4. One by one, fill tortillas with aprox 3/4 cup of chicken/cream cheese filling, roll and place seam side down into the baking dish

  5. Pour remaining sauce over enchiladas, then top with remaining cheese

  6. Bake for 25-30 minutes.