Cheesy Chicken Enchiladas with Cream Cheese

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These Cheesy Chicken Enchiladas are the perfect weeknight comfort food. Soft flour tortillas are rolled around a creamy filling of chicken, cream cheese, and a zesty portabella mushroom blend, then baked under melted cheese and enchilada sauce until hot and bubbly. Ready in about half an hour, this is a Tex-Mex-style spin on the classic that your whole family is going to love.

Real enchiladas — the kind you’d find in Mexico — traditionally use corn tortillas rolled around a filling and covered in chili pepper sauce. This version takes the Tex-Mex approach instead, using soft flour tortillas and a rich, creamy chicken filling finished with BLENDABELLA Zesty Mexican, a portabella mushroom blend with a flavor profile that’s perfect for this dish.

Ingredients

• 1 package flour tortillas (soft taco size)
• 1 (19-ounce) can red enchilada sauce
• 2 cups shredded cheese (Mexican blend recommended)
• 8 ounces cream cheese, softened
• 2 cups shredded cooked chicken
• 1 jar BLENDABELLA Zesty Mexican portabella mushroom blend
• Fresh cilantro, chopped (optional)

Equipment: 9×13-inch baking dish

How To Make Easy Zesty Cheesy Enchiladas

1. Preheat oven to 350°F. Spray a 9×13 baking dish with non-stick spray.
2. Combine cream cheese and chicken in a medium-sized bowl.
3. Pour ½ cup of enchilada sauce on bottom of prepared pan.
4. In each tortilla, layer chicken mixture and approximately 3 tablespoons of BLENDABELLA, and 2 tablespoons of cheese down the center of each tortilla.

1. Roll up and place seam side down in casserole dish.

1. Top with remaining enchilada sauce and sprinkle with remaining cheese.

1. Bake for 20 minutes or until hot and bubbly and cheese is melted.
2. Garnish with chopped cilantro, if desired.

Lynda – Southern Kissed

Zesty Cheesy Enchiladas

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These Easy Zesty Cheesy Enchiladas are ready in about half an hour and is a dish that your whole family is going to love.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 enchiladas

Course: Main Dishes

Cuisine: Mexican

Calories: 629

Ingredients Method Nutrition Video

Ingredients

  

1x2x3x?

• 8 flour tortillas
• 8 ounces cream cheese softened
• 2 cups shredded chicken
• 2 cups Colby Jack Mexican cheese blend
• 1 jar BLENDABELLA Zesty Mexican
• 19 ounces red enchilada sauce
• Chopped cilantro to garnish if desired

Method

 

1. Preheat oven to 350*F. Spray a 9×13 baking dish with non-stick spray.
2. Combine cream cheese and chicken in a medium-sized bowl.
3. Pour ½ cup of enchilada sauce on bottom of prepared pan.
4. In each tortilla, layer chicken mixture and approximately 3 tablespoons of BLENDABELLA, and 2 tablespoons of cheese down the center of each tortilla.
5. Roll up and place seam side down in casserole dish.
6. Top with remaining enchilada sauce and sprinkle with remaining cheese.
7. Bake for 20 minutes or until hot and bubbly and cheese is melted.
8. Garnish with chopped cilantro, if desired.

Nutrition

Serving: 1.5 enchiladasCalories: 629kcalCarbohydrates: 47gProtein: 32gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 13gCholesterol: 114mgSodium: 1505mgFiber: 4gSugar: 8g

Video

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Wasn’t that easy? Serve it with a side salad, some rice, and beans. For dessert, try my Unfried Ice Cream recipe.

Last Bite

If these Easy Zesty Cheesy Enchiladas made dinner easier—or earned a spot in your regular rotation—I want to hear about it. Leave a comment below and tell me how you served them, what toppings you added, or if cilantro is friend or foe in your house. Don’t forget to pin this recipe for later—because quick, comforting dinners like this deserve a repeat performance.