Cream Cheese Chicken Enchiladas

cream cheese Chicken-Enchiladas


  • 3 skinless, boneless chicken breasts
  • 2 (8 ounce) packages cream cheese, softened
  • 4 cloves garlic, crushed
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 diced tomatoes, drained
  • 8 green onions, chopped
  • 1 (7 ounce) can diced green chilies
  • 1/4 cup lemon juice
  • 2 cups shredded Cheddar cheese, divided
  • 10 large flour tortillas
  • 1 (15 ounce) can tomato sauce


  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a large baking dish.
  • Bring a pot of 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. 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 chilies, and lemon juice into the cream cheese mixture.
  • Add 1 cup Cheddar cheese and mix well.
  • Shred cooled chicken with a pair of forks into strands; add into the cream cheese mixture and mix.
  • 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.
  • Spread remaining cheddar cheese on top of tortillas and tomato┬ásauce.
  • Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.