accompanied by garlic toast.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 enchiladas |
Ingredients
- 3 skinless, boneless chicken breasts
- 2 (8 ounce) packages cream cheese, softened
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (15 ounce) can petite diced tomatoes, drained
- 8 green onions, chopped
- 1 (7 ounce) can diced green chiles
- ½ cup chopped fresh cilantro
- ¼ cup lime juice
- 2 cups shredded Cheddar cheese, divided
- 10 large flour tortillas
- 1 (15 ounce) can green enchilada sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
- Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
- Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 17 g |
| Sodium | 1672 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I followed what other people had said and only used one package of cream cheese. Everyone liked it, except my husband who felt it was bland. We really like things spicy, so next time I’m going to try some red pepper flakes and use the second package of cream cheese, and see if that helps…
I made this with leftover turkey and it was delicious. I prefer corn tortillas so I used them and I didn’t have any enchilada sauce so I used green chili salsa. Also, I only used one packet of cream cheese and it was PLENTY!! Those substitutions seemed to work well.
Got cheese??? Good thing it calls for lean chicken. Really good though. I’ve made this many times, and have adjusted the recipe with less cheese and used corn tortillas. To make things super easy I make it casserole-style by layering tortillas with filling and sauce and topping with shredded cheese. Muy Amerimexican!
Absolutely delicious! I used a pressure cooker for the chicken in lieu of boiling, and added some taco seasoning to it after shredding. Also added olives to the mix.
my fiancé and i absolutely loved this! i only used one package of cream cheese but everything else was exact. will be making this again and again. all of the seasoning came together so well from the lime juice to the fresh cilantro – 10/10 would recommend !
Fantastic! My family loved it.
Delicious!!! I used motzerella instead of cheddar. That’s the only change I made
It was a hit!!!! I would not change a thing.
This one is a winner! I’ve made it a few times. Green sauce, red sauce….doesn’t matter. It’s delicious, and disappears fast!
made a tray and 1/2. very creamy and great flavor. I’ll add more spice to it next time but overall a great recipe.
Made for a friends dinner and everyone absolutely loved it. My husband said it was a like have an explosion of goodness on your tastebuds.
It was delicious! Are used one and a half bars of cream cheese instead of two, added olives both black and green, and a little more shredded cheese on the top. Everyone enjoyed this recipe and I will definitely make it again! Thanks
This was very tasty. A bit too much lime juice and cream cheese. I prefer corn tortillas so I fried them first which increased the prep time. Added sliced black olives and sprinkled on top. I used fresh tomatoes. I will make again.
My wife has been the enchilada maker for decades. But I’ve branched out and have made them a couple of times. These are so delicious they are going into my “make again” file. All of the flavors pop. The green onions, the cumin, the garlic – these get a full-throated five stars!
Easy to follow. I substituted corn tortillas for the flour and added sour cream to the green enchilada sauce.
Way too rich for us. I would cut back the garlic from 4 to 2 as the garlic flavor was way overwhelming. Would also only use 8 oz cream cheese.
I work 8-5, so the only thing I did differently was I put a package of chicken thighs in crock pot on low for 8 hours. The meat came out great! The recipe just gave it the right spices and the meal turned out Awesome ! Thank you!!!
I halved the cream cheese based on other reviewers. I also only used 3 cloves of garlic and about half the onions. The cream cheese portion was good, but the garlic was over powering and the onions a bit too intense for me. I may try again with no garlic or just 1 clove. Also, in hindsight, I shouldn’t have used the white parts of the onions or cooked them a bit first to take out some of the harshness. Overall it’s not a favorite of mine, but I that’s probably more my taste than the recipe’s fault!
I loved this recipe. I used cream cheese with chive and onion because it was all I had and I used more cheese. Other than those changes, all was great. I will make these again. Thanks
I followed the advice of some reviewers and only used 1 block of cream cheese. It wasn’t enough for me. I would have liked it to be creamier, so next time I’ll follow the original recipe. The only other change I made was to substitute salsa for the diced tomatoes. It was delicious and will definitely be a regular addition to my recipe rotation.
Love this easy recipe. The only change I made is that I substituted diced tomatoes with salsa, gave it more flavor!!