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Chicken enchilada
Stroller Envy

Creamy Chicken Enchiladas

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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup chopped cilantro
  • 4 cups shredded Mexican cheese blend, divided
  • 1 cup red enchilada sauce, divided
  • 1 cup green enchilada sauce, divided
  • 1 teaspoon oil, for greasing
  • 1 avocado, diced, optional
  • 1 lime, cut into wedges, optional

Method
 

  1. Preheat oven to 350°F; grease a 9x13-inch baking dish.
  2. Shred 4 cups cooked chicken; rotisserie works well.
  3. Mix chicken with 8 oz softened cream cheese, 1 cup sour cream, 1 can (4 oz) diced green chiles, 2 teaspoons cumin, 1 teaspoon garlic powder, and 1/2 teaspoon salt in a large bowl.
  4. Stir in ¼ cup chopped fresh cilantro and 1 cup shredded Mexican cheese blend.
  5. Spread ½ cup red enchilada sauce in prepared dish.
  6. Spread half the chicken mixture evenly over sauce.
  7. Drizzle chicken with ½ cup green enchilada sauce.
  8. Sprinkle with 1 cup shredded cheese.
  9. Repeat layers: remaining chicken mixture, ½ cup red enchilada sauce, ½ cup green enchilada sauce.
  10. Top with 2 cups shredded Mexican cheese blend.
  11. Cover with foil; bake 30 minutes.
  12. Uncover; bake another 10-15 minutes until cheese is bubbly and golden and center reaches 165°F.
  13. Rest 10 minutes before serving.
  14. Serve with the optional avocado and lime wedges.

Notes

Equipment: 9x13-inch baking dish, mixing bowl, instant-read thermometer.
Serving size: one 8th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.