Cream Cheese Enchiladas

Why You’ll Love This Recipe

• Ultra creamy and cheesy – The cream cheese filling makes these enchiladas extra indulgent.
• Easy to make – With simple ingredients and minimal prep, this is a great weeknight meal.
• Customizable – Adjust the spice level, swap proteins, or add veggies to suit your taste.
• Crowd-pleaser – A guaranteed hit with family and friends.
• Great for leftovers – Reheats beautifully for meal prep.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups shredded Mexican blend or cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 10 small flour tortillas
• 1 can (10 ounces) enchilada sauce (red or green)
• 1/2 cup chicken broth (optional, for a thinner sauce)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make the filling: In a large bowl, mix the shredded chicken, cream cheese, sour cream, 1 cup of shredded cheese, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until well combined.
3. Assemble the enchiladas: Spoon about 1/4 cup of the filling into each tortilla, roll it up tightly, and place seam-side down in the baking dish.
4. Prepare the sauce: Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated. If you prefer a thinner sauce, mix in the chicken broth before pouring.
5. Add cheese: Sprinkle the remaining 1/2 cup of shredded cheese over the top.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish and serve: Sprinkle with fresh cilantro, if desired, and serve warm.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Spicy version: Add diced jalapeños or hot sauce to the filling for extra heat.
• Beef enchiladas: Swap the chicken for seasoned ground beef or shredded beef.
• Veggie option: Use sautéed mushrooms, bell peppers, and black beans instead of chicken.
• Sauce swap: Try green enchilada sauce or a homemade creamy white sauce for a different flavor.
• Low-carb: Use low-carb tortillas or stuff the filling into zucchini boats instead.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes.
• Freezing: Assemble enchiladas (without baking), wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for 40-45 minutes.

FAQs

1. Can I use corn tortillas instead of flour?

Yes! Corn tortillas are a great traditional option. Warm them slightly before rolling to prevent cracking.

2. How can I make these enchiladas less rich?

Use reduced-fat cream cheese and sour cream, or substitute Greek yogurt for a lighter version.

3. What cheese works best for enchiladas?

A Mexican blend, cheddar, Monterey Jack, or even pepper jack all work well.

4. Can I add beans to the filling?

Yes! Black beans or pinto beans add extra texture and protein.

5. How do I keep enchiladas from getting soggy?

Lightly frying the tortillas before rolling helps prevent them from absorbing too much sauce.

6. Can I make these enchiladas ahead of time?

Yes! Assemble them a day ahead, cover, and refrigerate until ready to bake.

7. What can I serve with cream cheese enchiladas?

They pair well with Mexican rice, refried beans, or a simple salad.

8. Can I use store-bought rotisserie chicken?

Absolutely! It saves time and adds great flavor.

9. Can I make these enchiladas vegetarian?

Yes! Swap the chicken for sautéed veggies or beans.

10. How do I make these enchiladas extra cheesy?

Add an extra layer of cheese before baking, or sprinkle crumbled queso fresco on top after baking.

Conclusion

Cream Cheese Enchiladas are the ultimate creamy, cheesy comfort food. With an easy prep and endless variations, this dish is perfect for any night of the week. Whether you’re making them for a family dinner or meal prep, these enchiladas are sure to be a hit. Try them today and enjoy every bite!

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