Indulge in the creamy goodness of our cream cheese chicken enchiladas recipe. This dish combines tender chicken with creamy cheese in a savory sauce, wrapped in soft tortillas and baked to perfection. It’s an easy-to-make meal that is perfect for any occasion, whether it’s a family dinner or a friendly get-together. Get ready to impress your guests with this delightful recipe that’s sure to become a household favorite!
Ingredients
– 2 cups cooked shredded chicken
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 can (10 oz) enchilada sauce
– 8 flour tortillas
– 1 cup diced green onions
– 1 tsp garlic powder
– 1 tsp cumin
– Salt and pepper to taste
– Sour cream for topping
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 20 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 20g fat, 25g carbohydrates, and 20g protein. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded chicken, cream cheese, garlic powder, cumin, and half of the cheddar cheese.
3. Season the mixture with salt and pepper to taste.
4. Spread a small amount of enchilada sauce on the bottom of a baking dish.
5. Take a tortilla and spoon a generous amount of the chicken mixture onto it.
6. Roll the tortilla tightly and place it seam-side down in the baking dish.
7. Repeat with the remaining tortillas and filling.
8. Pour the remaining enchilada sauce over the rolled tortillas.
9. Sprinkle the rest of the cheddar cheese on top.
10. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute the chicken with shredded beef or black beans for a vegetarian option. Additionally, low-fat cream cheese can be used for a lighter version of this dish.
Serving and Pairings
These enchiladas pair beautifully with a fresh salad, guacamole, or a side of Spanish rice. You can also serve them with a dollop of sour cream on top for added richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the enchiladas in the oven at 350°F (175°C) until warmed through. They can also be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
– Ensure the cream cheese is fully softened for easier mixing.
– Don’t overfill the tortillas to prevent them from bursting.
– Allow the enchiladas to rest for a few minutes before serving to set.
– Use enough sauce to keep the enchiladas moist.
– Adjust seasoning to your taste; don’t be afraid to experiment.
Helpful Tips
– Add chopped jalapeños for a spicy kick.
– Use a mix of cheeses for a more complex flavor.
– Garnish with fresh cilantro for a pop of color.
– For a healthier twist, use whole wheat tortillas.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and store them in the fridge before baking. Just cover them tightly with foil.
What can I use instead of cream cheese?
You can substitute cream cheese with ricotta cheese or a dairy-free alternative if desired.
Can I make these enchiladas spicier?
Absolutely! Consider adding diced green chiles or using a spicy enchilada sauce for more heat.
How do I know when the enchiladas are done?
The enchiladas are done when the cheese on top is melted and bubbly, and the edges start to brown slightly.
What sides go well with chicken enchiladas?
Delicious sides include Mexican rice, refried beans, or a fresh garden salad to balance the meal.
Conclusion
Cream cheese chicken enchiladas are a delightful dish that combines creamy flavors with a comforting texture. This recipe is not only easy to prepare but also perfect for gatherings, ensuring your friends and family will enjoy every bite. Try it today for a satisfying meal that everyone will love!
Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 can 10 oz enchilada sauce
- 8 flour tortillas
- 1 cup diced green onions
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Sour cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, cumin, and half of the cheddar cheese.
- Season the mixture with salt and pepper to taste.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Take a tortilla and spoon a generous amount of the chicken mixture onto it.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the rest of the cheddar cheese on top.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
