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Green Enchiladas Chicken Cream Cheese

Green Enchiladas Chicken Cream Cheese

Green Enchiladas Chicken Cream Cheese is a delightfully creamy and flavorful dish that transforms weeknight dinners into a culinary experience. This recipe is a game-changer for anyone seeking a delicious, satisfying, and surprisingly easy meal that will become a family favorite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can mild enchilada sauce (green)
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups cooked, shredded chicken rotisserie chicken works great!
  • 12 corn tortillas
  • 1 ½ cups shredded Monterey Jack cheese
Optional toppings
  • sour cream
  • fresh cilantro
  • sliced jalapeños

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 tablespoon olive oil, 1 cup chopped yellow onion, 2 cloves garlic, minced
  3. Add the undrained diced green chilies and the undrained Rotel diced tomatoes and green chilies to the skillet. Stir well and bring to a simmer.
    1 (4-ounce) can diced green chilies, undrained, 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
  4. Incorporate Beans and Enchilada Sauce: Stir in the rinsed and drained black beans and the can of mild green enchilada sauce. Cook for 5 minutes, allowing the flavors to meld.
    1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can mild enchilada sauce (green)
  5. Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese is completely melted and a smooth, creamy sauce has formed.
    1 (8-ounce) package cream cheese, softened
  6. Stir in the cooked, shredded chicken into the creamy sauce. Ensure the chicken is well coated. Remove the skillet from the heat.
    2 cups cooked, shredded chicken
  7. Gently warm the corn tortillas. You can do this by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or by quickly dipping them in warm enchilada sauce (this helps them become pliable and prevents tearing).
    12 corn tortillas
  8. Spoon a generous amount of the chicken mixture into the center of each warmed tortilla. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish.
  9. Pour any remaining sauce from the skillet over the rolled enchiladas. Sprinkle evenly with the shredded Monterey Jack cheese.
    1 ½ cups shredded Monterey Jack cheese
  10. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. Let the Green Enchiladas Chicken Cream Cheese rest for a few minutes before serving. Garnish with your favorite toppings like sour cream, fresh cilantro, or sliced jalapeños.
    sour cream, fresh cilantro, sliced jalapeños

Notes

This recipe is ideal for busy weeknights and family favorites!
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