Cream Cheese Chicken Enchiladas with Sour Cream Red Sauce

Cream Cheese Chicken Enchiladas on a plate

Cream Cheese Chicken Enchiladas with Sour Cream Red Sauce

Cooking the chicken in the slow cooker gives it a moist and easy to shred texture, but you can use any leftover chicken you have. The sour cream red sauce balances out the spice from the canned enchilada sauce and gives it a beautiful pink color!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 4 30

Total Time 5 10

Servings people

Calories 441kcal

Author Angela Allison

Cost 14

Ingredients

1 ¼ pounds chicken breasts (about two breasts)
8 ounces cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning (I like McCormicks)
1 teaspoon kosher salt
1 cup corn fresh or frozen (optional)
14-16 white corn tortillas

Sour Cream Red Sauce

1 cup canned enchilada sauce
½ cup greek yogurt (nonfat works)
½ cup sour cream

Topping

1 cup shredded cheese
diced tomatoes, guacamole, lettuce, sour cream (optional)

Instructions

Coat the inside of a crockpot with cooking spray. Add in chicken breast and cook on low for 4 hours or until internal temperature of the chicken reaches 165 degrees.
Remove cooked chicken from slow cooker and shred with two forks. Place the shredded chicken in a large bowl and stir in cream cheese, sour cream, taco seasoning, and salt. Mix until combined then fold in the corn to combine.
To make the sauce, combine the enchilada sauce, yogurt, and sour cream in a bowl and whisk until combined.
Preheat the oven to 350 degrees. Grease a casserole or baking dish with cooking spray. Spread about ¼ cup of sauce on the bottom of the baking dish. Microwave the tortillas until soft and pliable, about 30 seconds. Spread about ⅓ cup of the chicken on the tortilla and roll. Place in the baking dish and continue with the remaining chicken and tortillas.
Pour the remaining sauce over the enchiladas and top with shredded cheese. Cover with foil and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Serve alongside tomatoes, guacamole, shredded lettuce, and sour cream (optional).

Notes

This is a great dish to make a day ahead and bake before serving. Alternatively, you can make the chicken filling and refrigerate for up to 2 days in advance before filling the tortillas. Use any leftover chicken mixture to make burritos bowls or top a salad with it.

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