Easy Cream Cheese Chicken Enchiladas
Enchiladas have become a staple in households around the world, and it’s no wonder why. This easy Cream Cheese Chicken Enchiladas recipe is a creamy, flavorful twist on a classic Mexican dish that your family will love. With tender chicken and rich cream cheese wrapped in soft tortillas, it’s a surefire hit at any dinner table. Let’s dive into how you can make this delightful dish yourself at home.
Growing up, enchiladas were a Sunday dinner tradition in my house. My mom had her own secret recipe that she guarded closely, but inspired by her, I developed my own version with cream cheese that brought a new level of creaminess to the classic dish. Every time I make this dish, it takes me back to those cozy family dinners, full of laughter and the warm comfort of a shared meal.
Why You’ll Love This Recipe
This recipe is a revelation for anyone who loves a creamy, cheesy meal. Not only are these enchiladas incredibly easy to make, but they also burst with flavor, thanks to the combination of spicy enchilada sauce and smooth cream cheese. The dish can be prepared ahead of time, making it perfect for busy weeknights or casual get-togethers.
Ingredients Notes
Using fresh, quality ingredients makes all the difference in this dish. Opt for high-quality tortillas and chicken breast for the best results. If you prefer a spicier kick, consider using a hot enchilada sauce or adding diced jalapenos. Pre-cooked rotisserie chicken can be an excellent time-saver without compromising flavor.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Shred pre-cooked chicken breasts into fine pieces using a pair of forks. Mix the shredded chicken with softened cream cheese until well combined and creamy.
Step 2
Warm your tortillas slightly in the microwave to prevent them from cracking as you roll them. Place a generous scoop of the chicken and cream cheese mixture into each tortilla, then roll it up tightly.
Step 3
Spread a thin layer of enchilada sauce over the bottom of a 9×13 inch baking dish. Place the rolled tortillas seam side down in the dish. Pour the remaining enchilada sauce over the top, ensuring each enchilada is covered.
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Step 4
Sprinkle shredded cheese over the enchiladas. Use a mix of Monterey Jack and cheddar for the best melt and flavor.
Step 5
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Let them cool for a few minutes before serving.
Storage Options
Leftover enchiladas can be refrigerated in an airtight container for up to 3 days. To reheat, cover with foil and bake in the oven until warmed through. For longer storage, freeze the enchiladas before baking by wrapping the dish tightly with plastic wrap and a layer of foil. Bake from frozen, adding extra time as needed.
Variations & Substitutions
For a vegetarian version, swap the chicken for black beans or sautéed vegetables. To accommodate gluten-free needs, use corn tortillas instead of flour. Add extra heat with sliced jalapenos or crushed red pepper flakes.
Serving Suggestions
Serve these enchiladas straight out of the oven, topped with fresh cilantro and sliced avocado. They pair beautifully with a simple green salad or Spanish rice. This dish works well for both casual family dinners and festive gatherings.
Frequently Asked Questions
Can I make these enchiladas ahead of time? Yes! Prepare the enchiladas up to the point of baking, then cover and refrigerate. When you’re ready to eat, just pop them in the oven for a quick meal.
What can I serve with these enchiladas? Try serving them with classic sides like Spanish rice, refried beans, or a light avocado and tomato salad for a complete Mexican-inspired feast.
How do I prevent my tortillas from cracking? Warming the tortillas before filling them helps make them more pliable and less likely to crack. Cover them with a damp paper towel and microwave for 20-30 seconds.
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Easy Cream Cheese Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded use rotisserie chicken for ease
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup salsa verde
- 2 cups Monterey Jack cheese shredded and divided
- 10 count flour tortillas 8-inch size
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cream cheese, sour cream, half of the Monterey Jack cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spread a small amount of salsa verde in the bottom of a 9x13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll up tightly, and place seam side down in the prepared baking dish.
- Pour remaining salsa verde over the top of the enchiladas and sprinkle with the remaining Monterey Jack cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Garnish with chopped cilantro or green onions if desired before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
