This chicken enchilada recipe is one of my weeknight dinner staples and is super flavorful and filling. What makes the dish is the “crack chicken” filling! Who ever thought to put a ranch packet with cream cheese is a genius *hint* (that is the “crack chicken – minus bacon)! We will be using my holy grail Instant Pot in this recipe. The Instant Pot is not absolutely needed, but it helps! Follow along for the details – You don’t want to miss this!
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Instructions for Cream Cheese Chicken Enchiladas
Prepare the Ingredients
Preheat oven to 400℉ degrees fahrenheit.
Sauté peppers, chopped onion, and mushrooms until the onion is soft and translucent and the mushrooms are cooked through. I enjoy caramelizing the onions and mushrooms until both are brown. I cook on low for about 20 min. or how every long the Instant Pot takes to cook the chicken.
Add in your chicken to the Instant Pot and cook on the poultry setting and use Instant Pot instructions. I usually season the chicken with garlic, red pepper flakes, and salt and pepper to taste. Let the chicken natural release at least 10 mins. and wait for the veggies to marinate together and cook thoroughly.
Once the veggies and chicken are cooked, add in a separate mixing bowl your ranch packet, cream cheese, and green chilies. This is the base for your filling!
Now add chicken and veggies to the mixing bowl you just used with your filling and combine everything.
Place a serving spoon sized portion of your filling to the middle of your tortilla and wrap it up! I use OLE Mexican Foods Xtreme Wellness! Tomato Basil Wraps 8″ Tortillas. No special skill required to fill the tortilla, just make sure the filling doesn’t come out of the tortilla!
Place all 8 tortillas in a large casserole dish with a very small amount of Frontera red enchilada sauce on the bottom to help the tortilla not stick.Pour the rest of the Frontera red enchilada sauce on top of the tortillas so they are covered completely.
Place foil over the chicken enchiladas and place in oven for 15 min., then un-cover and place back in oven for another 5 min.
Cream Cheese Crack Chicken Enchiladas
Equipment
- Instant Pot
Ingredients
- 4 large chicken breasts
- 1 onion chopped
- 1 red pepper and 1 yellow pepper chopped
- 1 powder ranch packet
- 1 package of 8 large tortillas ( I use OLE Mexican Foods Xtreme Wellness! Tomato Basil Wraps 8" Tortillas every time!)
- 8 oz. Fat free cream cheese
- 1 Package of fresh sliced white mushrooms
- 1 Small can of chopped green chilis
- 8 oz. Frontera red enchilada sauce
Instructions
- Preheat oven to 400℉ degrees fahrenheit.
- Sauté your peppers, chopped onion, and mushrooms until the onion is soft and translucent and the mushrooms are cooked through. I enjoy caramelizing the onions and mushrooms until both are brown. I cook on low for about 20 min. or how every long the Instant Pot takes to cook the chicken.
- Add in your chicken to the Instant Pot and cook on the poultry setting and use Instant Pot instructions. I usually season the chicken with garlic, red pepper flakes, and salt and pepper to taste. Let the chicken natural release at least 10 mins. and wait for the veggies to marinate together and cook thoroughly.
- Once the veggies and chicken are cooked, add in a separate mixing bowl your ranch packet, cream cheese, and green chilies. This is the base for your filling!
- Now add chicken and veggies to the mixing bowl you just used with your filling and combine everything.
- Place a serving spoon sized portion of your filling to the middle of your tortilla and wrap it up! No special skill required, just make sure the filling doesn't come out of the tortilla!
- Place all 8 tortillas in a large casserole dish with a very small amount of Frontera red enchilada sauce on the bottom to help the tortilla not stick.Pour the rest of the Frontera red enchilada sauce on top of the tortillas so they are covered completely.
- Place foil over the casserole and place in oven for 15 min., then un-cover and place back in oven for another 5 min.
Notes
The Nutrition values listed are only an estimate and should not be counted as the final nutrition values.
Please make your own calculations based on the actual ingredients you use when making this recipe, using your preferred nutrition calculator.
Tell me how you enjoyed the recipe and how you made it your own! I want to know! Follow mandbee.com for more recipes.
Megan is the author behind M & Bee, helping almost thirty-somethings create simple & relatable recipes, productivity tips, and budget-friendly DIY ideas for your home and life.
