Cream Cheese Chicken Enchiladas Recipe

Preheat Your Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Prepare the Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, Monterey Jack cheese, sour cream, diced onion, green chiles, garlic powder, and ground cumin. Season with salt and pepper to taste. Mix until the ingredients are well combined and creamy.
Assemble the Enchiladas: Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Make the Sauce: In a small bowl, mix together the enchilada sauce and heavy cream. Pour this creamy sauce evenly over the rolled enchiladas, making sure they are well coated.
Add the Topping: Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Garnish and Serve: Once out of the oven, let the enchiladas rest for a few minutes. Garnish with fresh cilantro, sliced green onions, sour cream, or sliced jalapeños, if desired. Serve warm and enjoy!

Use Rotisserie Chicken: Save time by using rotisserie chicken. It’s flavorful and makes the process much quicker.
Customize Your Spice Level: If you prefer a spicier dish, add a bit of chopped jalapeño or use spicy enchilada sauce.
Corn vs. Flour Tortillas: While flour tortillas are used in this recipe for a soft, creamy bite, corn tortillas can be used for a more traditional touch—just warm them slightly before rolling to prevent cracking.
Cheese Variations: Feel free to switch up the cheese. Pepper Jack adds a spicy kick, while Colby Jack provides a milder, creamy flavor.
Make Ahead: These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add an extra 5-10 minutes to the bake time if baking straight from the fridge.