Cream Cheese Chicken Enchiladas

Enchiladas are a simple dish to make and the following recipe is not only easy to make but also delicious. So, if you want to make something with chicken and you also want to enjoy a south of the border vibe, you’re really going to love this.

A can of cream of chicken soup makes light work of the sauce, while garlic, sour cream, chilis, onion, and more add even more flavor.

Corn tortillas are also an important component but if you prefer flour tortillas you can absolutely go ahead and use those instead. The chilis add a touch of heat to this enchilada recipe and you can even add chili powder or hot sauce if you prefer your enchilada recipes with a kick!

Enchiladas are a popular dinner-time treat if you want something Mexican and you can serve them with any kind of vegetable side dish to round out the meal.

Why You’ll Love the Recipe:

You are going to love the flavor of this special chicken enchilada casserole. It’s meaty, cheesy, a little spicy, and ideal for dinner. It’s also easy to prepare and while it bakes in the oven you can make a side dish or two to go with it.

How to Serve Them:

These enchiladas are nice served with rice and beans, or you could pair them with a fresh green salad or even some grilled or steamed veggies. They’re very hot when they come out of the oven though, so it’s a good idea to let them rest for a while before serving.

Ingredients:

• Garlic powder
• Sour cream
• Salt and pepper to taste
• Cream of chicken soup
• Shredded chicken
• Chopped green chilis
• Mexican blend shredded cheese
• Onion powder
• Corn tortillas

How to make Cream Cheese Chicken Enchiladas:

Step 1. Heat the oven to 350 degrees. 

Step 2. Layer half of the tortillas in the bottom of a 9×9 baking dish. 

Step 3. Mix together the sour cream, garlic powder, cream of chicken soup, green chilis, onion powder and salt and pepper to taste in a large mixing bowl. 

Step 4. Place half of the shredded chicken over the tortillas in the baking dish. 

Step 5. Spread half of the soup mixture over the chicken.

Then, top with 1 cup of shredded cheese. 

Step 6. Add another layer of tortillas

Then, add the remaining chicken.

Then, add the soup mixture.

Finally, the rest of the cheese on top. 

Step 7. Bake for 40 minutes. 

Step 8. Rest for 15-20 minutes before serving. 

A great dish for Mexican food fans, this chicken enchilada casserole combines various south-of-the-border ingredients and the result is a mouthwatering take on Mexican comfort food.

Can You Make Them Ahead?

You can assemble the enchilada casserole up to 24 hours ahead of time if you want and then just bake them in the oven the following day.

Storage Instructions:

Leftovers will be fine in an airtight container in the fridge for up to 3 days. You can warm leftover enchiladas back up in the oven or microwave.

Variations and Substitutions:

Use flour tortillas in place of the corn one if that’s your preference, or throw in some kidney beans or black beans. You can also use leftover chopped beef or pork in place of the chicken, and then sub cream of cheese soup or another creamy variety.