Craving a dish that’s creamy, cheesy, and packed with flavor? These Cream Cheese Chicken Enchiladas are the answer! Combining tender shredded chicken, tangy cream cheese, and a blend of spices, these enchiladas are rolled into soft flour tortillas, smothered in enchilada sauce, and topped with melted cheese. Perfect for family dinners, potlucks, or meal prep, this recipe is sure to become a go-to favorite. Let’s get started!
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Why You’ll Love This Recipe
- Creamy and Cheesy: The cream cheese and shredded cheese create a rich, indulgent filling.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Customizable: Add your favorite toppings or adjust the spice level to suit your taste.
- Crowd-Pleaser: Perfect for family dinners, parties, or potlucks.
Ingredients Breakdown
- Cream Cheese: Creates a rich, creamy filling.
- Shredded Chicken: Adds a hearty, protein-packed base.
- Diced Green Chilies & Cilantro: Bring a mild heat and fresh flavor.
- Spices: Cumin, garlic powder, and onion powder for a warm, savory taste.
- Shredded Cheese: Makes these enchiladas extra cheesy.
- Flour Tortillas: Soft and perfect for rolling up the filling.
- Enchilada Sauce: Coats the tortillas for a flavorful, saucy finish.
Tips and Tricks
- Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken.
- Soft Tortillas: Warm the tortillas slightly before rolling to prevent cracking.
- Spice It Up: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Make Ahead: Assemble the enchiladas ahead of time and refrigerate until ready to bake.
Variations and Customizations
- Low-Carb Option: Use low-carb tortillas or lettuce wraps instead of flour tortillas.
- Vegetarian Version: Replace the chicken with black beans, corn, or sautéed vegetables.
- Different Sauces: Try red enchilada sauce, salsa verde, or a creamy poblano sauce for a twist.
- Extra Toppings: Add sliced olives, green onions, or diced tomatoes before baking.
Pairing Suggestions
- Sides: Serve with Mexican rice, refried beans, or a fresh corn salad.
- Toppings: Garnish with sour cream, guacamole, or pico de gallo.
- Beverages: Pair with a margarita, Mexican beer, or a refreshing agua fresca.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Wrap individual enchiladas tightly in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Popular Questions
1. Can I use corn tortillas instead of flour?
Yes, but corn tortillas may crack more easily. Warm them slightly before rolling to make them more pliable.
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2. Can I make this recipe spicy?
Absolutely! Add diced jalapeños, hot sauce, or a pinch of cayenne pepper to the filling.
3. Can I use homemade enchilada sauce?
Yes, homemade sauce works great and allows you to control the flavor and spice level.
4. How do I prevent the enchiladas from getting soggy?
Avoid over-saucing and bake uncovered for the last 5-10 minutes to crisp up the top.
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Cream Cheese Chicken Enchiladas
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Description
These creamy, cheesy enchiladas are packed with tender shredded chicken, flavorful spices, and a rich, melty cheese filling. Baked to perfection with a delicious enchilada sauce, they’re a family favorite!
Ingredients
Here’s what you’ll need to make these delicious enchiladas:
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- 8 oz cream cheese, softened
- 2 cups shredded cooked chicken
- 1 can (4 oz) diced green chilies
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend), divided
- 8–10 flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the Filling: In a large bowl, mix together the softened cream cheese, shredded chicken, diced green chilies, cilantro, cumin, garlic powder, onion powder, and 1 cup of shredded cheese until well combined.
- Assemble the Enchiladas: Spoon about 1/4 to 1/3 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam side down in the prepared baking dish.
- Add the Sauce: Pour the enchilada sauce evenly over the top of the rolled tortillas, making sure they are fully coated.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
- Bake: Cover the dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Serve and Enjoy: Let the enchiladas cool for 5 minutes before serving. Garnish with extra cilantro, sour cream, or avocado if desired.
Notes
- For a smoother filling, ensure the cream cheese is fully softened before mixing.
- If you don’t have fresh cilantro, substitute with 1-2 teaspoons of dried cilantro.
- Always taste and adjust seasoning before assembling the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
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