If you’re in the market for an delicious, creamy and cosy meal Look at this recipe for cream cheese chicken enchiladas! This dish is a combination of tender chicken shredded with a creamy cream cheese that is velvety and a zesty sauce for enchiladas and is packed in warm tortillas before being baked to perfection. It doesn’t matter if you’re a big fan of Mexican-inspired comfort food or just love an enticing, delicious meal This recipe is sure to become a top-rated dish.
Introduction
Enchiladas are a popular staple of Mexican food well-known for their rich flavors and savory texture. They are a delicious and satisfying texture. cream cheese chicken enchiladas elevate the traditional dish to a new level by incorporating the smooth, delicious and tangy cream cheese filling and making each bite deliciously soft and delicious. This dish is not only simple to make and cook, it’s also a great night-time dinner or an ideal meal for a crowd for gatherings with family.
It is a homemade chicken recipe for enchiladas is perfect for people who like the taste of a warm and rich food without having to spend hours cooking. The balanced flavor profile–from that of the spicy chicken to the creamy cheese mix–ensures that each bite is tasty and satisfying.
Ingredients for Cream Cheese Chicken Enchiladas
Here’s the ingredients you’ll need to prepare these Cheesy chicken enchiladas:
For the Enchilada Filling:
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups shred Mexican Blend cheese
- Half teaspoon garlic powder
- Half teaspoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon Chili powder
- Salt & pepper according to your preference
For the Enchiladas:
- 8. flour tortillas (soft and flexible)
- 1 1/2 cups red sauce for enchiladas (store-bought or made at home)
- 1/2 cup chopped green chillies (optional for additional spice)
- 1 cup of cheddar cheese that has been shredded (for for topping)
- 2 Tablespoons of fresh chopped cilantro (for garnish)
How to Make Cream Cheese Chicken Enchiladas – Step by Step
Step1: Preheat and Prepare
Prepare your oven for 350 degrees Fahrenheit (190degC). Lightly grease the inside of a 9×13″ baking dish with non-stick spray or butter.
Step2: Make the Creamy Chicken Filling
Mix in a bowl the chicken shredded as well as softened cream cheese, sour cream and chopped Mexican cheese as well as spice blends (garlic powder onion powder cumin, chili powder salt, and pepper). Mix until everything is mixed and smooth.
Step3: Assemble the Enchiladas
- Flatten a tortilla and put approximately 1 cup chicken mix into the middle.
- Wrap the tortilla with a tight roll and then place it with the seam facing down in the baking dish.
- Repeat the process with other tortillas, and fillings, placing them neatly on the dish.
Step4: Add Sauce and Cheese
- Pour the Enchilada sauce evenly over the tortillas.
- Sprinkle cheese that has been shredded over the top, making sure to get all-over coverage for a cheesey golden, golden look.
Step5: Bake to Perfection
Bake the dish covered in foil in the oven for about 20 mins. Then, take the foil off and bake for another 10-15 minutes up to the point that cheese bubbles and becomes lightly golden brown.
Step6: Garnish and Serve
Remove the enchiladas from the oven and allow the enchiladas to cool for a couple of minutes. Add fresh cilantro and serve hot!
Helpful Tips for Cream Cheese Chicken Enchiladas
- Rotisserie chicken to cut down on time and also add flavor.
- The tortillas should be warmed up before assembling, to prevent cracking.
- Add a little spiciness using diced jalapenos in the mix.
- Try Green enchilada sauce to add tang.
Cooking Tips for the Best Cream Cheese Chicken Enchiladas
- To get a crisp texture Broil the enchiladas for a couple of minutes following baking.
- Don’t fill the tortillas too full otherwise they’ll become difficult to roll.
- Cut the cheese you make to give it a smoother melting texture.
Serving Suggestions for Cream Cheese Chicken Enchiladas
Enjoy these cheese-filled chicken enchiladas with:
- Mexican rice
- Beans fried
- Guacamole & tortilla chips
- Fresh lime wedges
Nutritional Information
Information on Nutrition for Cream Cheese Chicken Enchiladas (per serving)
- Calories: 420
- Protein: 25g
- Carbohydrates: 30g
- Fats: 23g
- Fiber: 3g
- Sodium: 670mg
Storage and Leftovers for Cream Cheese Chicken Enchiladas
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze Individually wrap enchiladas and then freeze them until three months or more..
- Reheat Heat in an oven to 350°F in 15 mins or in the microwave for 1 to 2 minutes.
Frequently Asked Questions (FAQs) for Cream Cheese Chicken Enchiladas
1. Do I have to make this recipe in advance?
Yes! Make the Enchiladas one day ahead and chill them. Bake them just before serving.
2. What is the best cheese to use to use for Enchiladas?
A mixture of Mexican mix cheese and cheddar cheese will give you the best melting and taste.
3. Can I make use of corn tortillas instead in place of flour tortillas?
Absolutely! Warm them up prior to rolling to avoid tearing.
4. How can I prepare this recipe gluten-free?
Make sure to use the gluten-free tortillas and make sure whether your enchilada sauce gluten-free.
Related Recipes for Cream Cheese Chicken Enchiladas Lovers
Looking for more delicious dinner recipes? Try these:
- Cheesy Beef and Potato Casserole – Easy Dinner Recipe
- Cheesy Beef and Noodles Skillet – Easy Family Dinner
- Scallion Chicken Recipe – Easy & Delicious Dinner Idea
Print
Cream Cheese Chicken Enchiladas
Description
If you’re craving a rich, creamy, and comforting dinner, look no further than these Cream Cheese Chicken Enchiladas! This dish combines tender shredded chicken, velvety cream cheese, and zesty enchilada sauce, all wrapped in warm tortillas and baked to perfection. Whether you’re a fan of Mexican-inspired comfort food or simply love a cheesy, flavorful meal, this recipe will quickly become a favorite.
Ingredients
ScaleFor the Enchilada Filling:
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- 1 ½ cups shredded Mexican blend cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt & pepper to taste
For the Enchiladas:
- 8 flour tortillas (soft and pliable)
- 1 ½ cups red enchilada sauce (store-bought or homemade)
- ½ cup diced green chilies (optional for extra spice)
- 1 cup shredded cheddar cheese (for topping)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Step1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
Step2: Make the Creamy Chicken Filling
In a large bowl, mix together the shredded chicken, softened cream cheese, sour cream, shredded Mexican cheese, and seasonings (garlic powder, onion powder, cumin, chili powder, salt, and pepper). Stir until everything is well combined and creamy.
Step3: Assemble the Enchiladas
- Lay a tortilla flat and spoon about ¼ cup of the chicken mixture onto the center.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Step4: Add Sauce and Cheese
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle shredded cheddar cheese on top, ensuring full coverage for a cheesy, golden finish.
Step5: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden brown.
Step6: Garnish and Serve
Remove from the oven and let the enchiladas cool for a few minutes. Sprinkle with fresh chopped cilantro and serve warm!
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Warm the tortillas before assembling to prevent them from cracking.
- Make it spicier by adding diced jalapeños to the filling.
- Try a green enchilada sauce for a tangy twist.
