Friday, November 23, 2012

Spicy Cream Cheese and Green Chili Chicken Enchiladas

Happy day after Thanksgiving! I hope everyone enjoyed the day with family and friends. Today I actually braved the mall. It wasn't too bad. I've experienced much worse over the years. After a day of shopping I decided I had burned enough calories to make this delicious enchilada recipe!

Spicy Cream Cheese and Green Chili Chicken Enchiladas

5 oz reduced fat cream cheese
1 1/2 cup reduced fat sharp cheddar cheese
1/2 C. light sour cream
2 tbsp chili powder
1 tsp cayenne pepper
1 tsp. ground cumin
1 can chopped green chilies
2 C. diced, cooked chicken breast
1 can (10 oz.) green enchilada sauce
10 (6-inch) flour tortillas
Salsa Verde and Sour Cream for topping 

Preheat oven to 350 degrees F. In a large mixing bowl, soften cream cheese with an electric mixer. Blend in sour cream and dry seasonings. Stir in green chilies, half cup of cheddar cheese, and chicken. Set aside. Spray a 9x13-inch baking dish with vegetable oil cooking spray. Place about a 1/3 cup filling in each tortilla and roll up. Place in baking dish. Top with remaining cheddar cheese and pour sauce over enchiladas. Cover and bake for 30 minutes or until cheese is melted and heated throughout. Enjoy!


  1. Those look really good! I haven't made enchildas in awhile.

    Mel S

  2. I love enchiladas! Did you use fire roasted green chili's?

  3. I topped them with fire roasted salsa verde.

  4. I'm trying these today with the leftover turkey breast. Great recipe. Drop by my kitchen for a visit anytime. Found you on WT Fab Sunday.


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