Creamy Chicken Enchiladas and Strawberry Treats You Gotta Try
This creamy chicken enchilada recipe combines tender shredded chicken, tangy sour cream, and melty Monterey Jack cheese to create an irresistible comfort food perfect for busy weeknights. Ready in under 45 minutes, it’s a flavorful and creamy dish the whole family will love.
Ingredients
Main ingredients
- 4 cups shredded cooked chicken about 1 pound, rotisserie chicken recommended
- 8 oz cream cheese soft block
- 0.5 cup sour cream
- 0.5 cup chunky salsa
- 8 8-inch tortillas corn or flour
- 8 oz shredded Monterey Jack cheese about 2 cups packed
- 1.25 cup green enchilada sauce from a 10-ounce can
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- In a big bowl, mix the shredded chicken, cream cheese, sour cream, and chunky salsa until creamy and well combined.
- Spread a cup of green enchilada sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each tortilla with about half a cup of the chicken mixture and a sprinkle of shredded cheese, then roll them up tightly.
- Place each rolled tortilla seam side down in the baking dish.
- Pour the remaining green enchilada sauce evenly over the tortillas.
- Sprinkle the remaining shredded Monterey Jack cheese over the top.
- Bake in the oven for 20 to 25 minutes until the cheese is melted and bubbly.
- Let cool for a couple minutes before serving.
Notes
Use store-bought rotisserie chicken to save time. Warm the cream cheese before mixing for a smoother blend. Heat green enchilada sauce before spreading for better coverage. Roll tortillas on a damp towel to prevent cracking. Leftovers keep well refrigerated or frozen.