Chicken and Cream Cheese Enchiladas with a delicious warm soft filling.

Chicken and Cream Cheese Enchiladas with the most warm soft filling. The trick to the soft filling is to use your stand mixer (or your hand mixer) to shred the chicken real fine and combine the filling mixture well. These warm enchiladas are the perfect weeknight meal, and leftovers make the best lunch the next day! Delicious comfort food that the entire family will love.

What you’ll need to make Chicken and Cream Cheese Enchiladas:

8-10 flour tortillas (or corn tortillas)
3 cups cooked chicken, shredded
1 8oz. package cream cheese
1-2 4oz. cans whole green chiles, diced
2 cups Mozzarella cheese, grated, divided
1/2 cup green salsa
1 28oz. can green enchilada sauce *or homemade
salt, pepper adobo seasoning to taste
sour cream *for serving
fresh avocado *for serving
fresh cherry tomatoes *for serving

How to make Chicken and Cream Cheese Enchiladas:

Preheat oven to 350 F. Lightly grease a 9×13 -inch baking dish with non-stick cooking spray.
In a stand mixer (or with a hand mixer) with the whisk attachment, add the shredded cooked chicken. Use the mixer to shred the chicken even more. This will make the most soft chicken filling.
Add the cream cheese to the chicken and mix the chicken and cream cheese together well.
Add in the green chiles, green salsa, 1 cup of the Mozzarella cheese. salt, pepper and seasonings to taste. Continue to mix until combined.
Add about 1 cup of the green enchilada sauce to the baking dish and spread it out all over the bottom of the dish.
Working one tortilla at a time, add two scoops of the chicken and cream cheese filling into the tortilla. Roll up the tortilla and place it into the baking dish seam side down.
Repeat filling each tortilla and adding them into the baking dish.
Top all with the rest of the enchilada sauce and the remaining grated cheese.
Bake for 25-30 minutes until bubbling and hot.
Out of the oven, let them cool for a few minutes to set before cutting into them. Serve warm with sour cream and sliced avocado.

Make your own Adobo Seasoning:

garlic powder: 3 tablespoons
onion powder: 1 tablespoon
dried oregano: 1 teaspoon
salt: 1 teaspoon
ground white pepper: 1/2 teaspoon
smoked paprika: 1 teaspoon

Mix all together. Store in a container with your spices. Use as needed.

How to store Chicken and Cream Cheese Enchiladas:

These enchiladas can stay in the fridge in an airtight container up to one week! You can also prepare them in advance and keep them assembled and uncooked in the freezer until ready to bake.

Can I use corn tortillas rather than flour tortillas?

Sure! The thing with corn tortillas is that they can tear easily when they are cold. If you warm them up individually in the microwave for just a few seconds, they will not tear as you fill them with the mixture. Once you add the enchilada sauce over the top, this will also help them not to tear.

Chicken Enchiladas using rotisserie chicken:

Using rotisserie chicken makes these already simple enchiladas even easier! If you need to save time, using rotisserie chicken is a great option. Just pull and shred the needed amount of chicken and use in the recipe!

Best way to cook tender chicken for shredding:

Shredding chicken is made a lot easier when you have a juicy tender chicken breast. The way you cook your chicken can play a big roll! Some of the best ways to cook your chicken to perfection are:

Using an Instant Pot of Pressure Cooker
Flatten your chicken breasts before cooking
Toss your chicken in olive oil before cooking

Best way to shred cooked chicken:

The best way to quickly shred your entire chicken breast is using a hand or stand mixer. The whisk on the mixer perfectly shreds your chicken to perfect so quickly. Give it a try! Another simple way to shred your cooked chicken is to take two forks and shred from the center out.

What to serve with Chicken and Cream Cheese Enchiladas:

More topping suggestions:

Chicken and Cream Cheese Enchiladas

Chicken and Cream Cheese Enchiladas with a delicious warm soft filling.

Author Kami | NoBiggie.net

Ingredients

8-10 flour tortillas
3 cups cooked chicken shredded
1 8oz. package cream cheese
1-2 40z. cans whole green chiles diced
2 cups mozzarella cheese grated, divided
1/2 cup green salsa
1 28oz. can green enchilada sauce or homemade
salt to taste
pepper to taste
adobo seasoning to taste
sour cream for serving
fresh avocado for serving

Instructions

Preheat oven to 350 F. Lightly grease a 9x13 -inch baking dish with non-stick cooking spray.
In a stand mixer (or with a hand mixer) with the whisk attachment, add the shredded cooked chicken. Use the mixer to shred the chicken even more. This will make the most soft chicken filling.
Add the cream cheese to the chicken and mix the chicken and cream cheese together well.
Add in the green chiles, green salsa, 1 cup of the Mozzarella cheese. salt, pepper and seasonings to taste. Continue to mix until combined.
Add about 1 cup of the green enchilada sauce to the baking dish and spread it out all over the bottom of the dish.
Working one tortilla at a time, add two scoops of the chicken and cream cheese filling into the tortilla. Roll up the tortilla and place it into the baking dish seam side down.
Repeat filling each tortilla and adding them into the baking dish.
Top all with the rest of the enchilada sauce and the remaining grated cheese.
Bake for 25-30 minutes until bubbling and hot.
Out of the oven, let them cool for a few minutes to set before cutting into them. Serve warm with sour cream and sliced avocado.