DoughSeeDough

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Lightened Up Cream Cheese Chicken Enchiladas

2 Comments


It’s swap time again! The theme this month was Mexican food and I received a recipe for Cream Cheese Enchiladas from Carrie’s Sweet Life. I read only the name of the dish and raised my eyebrows. I jumped to the conclusion that these were going to be filled with cream cheese and only cream cheese.

Now, don’t get me wrong. I love cream cheese. Seriously. But the thought of eating a cream cheese enchilada was a bit too much for me. I read on and was very relieved to see that there were several other ingredients in the enchiladas in addition to cream cheese. Whew!

I absolutely loved these. They were super simple to make and had a great flavor, too. I followed in Carrie’s footsteps and made the filling and shredded all the cheese the night before. Then, the next day I assembled and baked them off. While they were in the oven I threw together a quick apple slaw to go with it.

Lightened Up Cream Cheese Chicken Enchiladas | doughseedough.net

Lightened Up Cream Cheese Chicken Enchiladas
slightly adapted from Carrie’s Sweet Life

1 package Neufchatel or reduced fat cream cheese, softened
1/2 cup nonfat Greek yogurt
2 cup prepared salsa (I used some homemade stuff I canned last summer)
1 cup shredded colby cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon ground chipotle pepper
2 cups cooked, shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
salt and pepper, to taste
8-8 inch flour tortillas

  1. Preheat oven to 325°F.
  2. In a medium bowl, beat together cream cheese and Greek yogurt until smooth. Stir in 1/2 cup salsa, 1/2 cup colby, and 1/2 cup cheddar.
  3. In a separate bowl, mix chicken, corn, cumin, chili powder, salt, and pepper. Fold into cheese mixture and stir until thoroughly combined.
  4. Spread 1/2 cup salsa into the bottom of a large baking dish.
  5. Place 1/3 – 1/2 cup of filling into the bottom third of a tortilla. Roll up and place seam-side down in baking dish. Repeat with remaining tortillas. Pour remaining 1/2 cup salsa on top and sprinkle with remaining cheese.
  6. Bake in preheated oven for 25 – 30 minutes, or until cheese is bubbly and center of enchiladas are hot. Serve immediately.

Thanks to Taste of Home Cooking for organizing! Make sure to check out the other recipe swap posts!

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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Lightened Up Cream Cheese Chicken Enchiladas

  1. Ha! I thought the same thing when I got the submission. 🙂 I can’t wait to make these, they sound and look incredible.

  2. I like the sound of these cream cheese enchiladas! They look amazing!

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