When it comes to comfort food, few dishes are as satisfying as enchiladas. These delightful rolled tortillas stuffed with savory ingredients have a universal appeal that brings people together. Today, let’s dive into one of the most decadent variations: Cream Cheese Enchiladas. This recipe highlights the incredible combination of tender chicken, tangy cream cheese, and a zesty green chile sauce that transforms a simple meal into a celebration. Whether you’re serving family on a busy weeknight or impressing guests at a dinner party, these enchiladas guarantee a delightful culinary experience.
The creamy filling topped with melted cheese is a perfect contrast to the slightly crisp corn tortillas, creating a texture that is simply irresistible. Each bite unveils layers of flavor that are both comforting and invigorating, making Cream Cheese Enchiladas a dish you’ll crave again and again. Plus, the simplicity of preparation means you don’t have to spend hours in the kitchen to create a mouthwatering meal.
The first time I savored these enchiladas was a memorable experience—an autumn evening filled with warmth, laughs, and the aroma of baked goodness wafting through the air. From that moment on, they became an essential recipe in my home, always resulting in smiles, empty plates, and requests for seconds. Join me as we explore how to make your own Cream Cheese Enchiladas that will leave your taste buds singing!
Why You’ll Love This Cream Cheese Enchiladas
- Creamy Delight: The blend of cream cheese and shredded chicken provides an indulgent creaminess that elevates the traditional enchilada.
- Quick to Prepare: With straightforward steps and minimal prep time, you will have a delicious meal ready to serve in under an hour.
- Versatile Dish: Easily adaptable, you can swap ingredients based on your preference or what you have on hand.
- Impressive Presentation: Baked to perfection, garnished with fresh cilantro and your choice of toppings, these enchiladas look as great as they taste.
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Preparation Phase & Tools to Use
To set up for making your Cream Cheese Enchiladas, you’ll want to organize your kitchen space efficiently. Start by ensuring you have all your ingredients laid out, as this will help streamline the cooking process. Gather your essential tools: a large mixing bowl for combining ingredients, a whisk for blending the sauce smoothly, and a saucepan for heating. You’ll also need a 9×13-inch baking dish for the final assembly.
Before you begin cooking, it’s key to preheat your oven to 350°F (175°C)—this will save time and ensure your enchiladas are baked evenly. Grease the baking dish with non-stick spray or a bit of oil to make serving easier once they’re done. Having everything at your fingertips will make the cooking process smoother and more enjoyable. Now, let’s take a look at the delicious ingredients that will come together to create this enchanting recipe!
Ingredients
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 8 (6-inch) corn tortillas
- 1 tablespoon lime juice
- ½ teaspoon chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Optional toppings: diced tomatoes, sliced olives, jalapeños, green onions
Instructions
Step 1: Prepare the Oven and Filling
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with cooking spray or butter. In a large bowl, mix together half of the softened cream cheese, the shredded chicken, one cup of the Mexican cheese blend, lime juice, and optional chili powder. Season this filling with salt and pepper to taste—don’t be afraid to taste it, as this is where you’ll build amazing flavor!
Step 2: Assemble the Enchiladas
To assemble, take a warm corn tortilla and spoon about 2-3 tablespoons of the creamy filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in the greased baking dish. Repeat this process until all tortillas are filled and placed in the baking dish—you should have eight lovely rolled enchiladas waiting for their delicious sauce.
Step 3: Prepare the Creamy Sauce
Now, let’s make the creamy sauce that will smother these enchiladas in divine flavor. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2-3 minutes; this creates a roux that thickens your sauce. Gradually whisk in the chicken broth to avoid lumps, and then add in the remaining cream cheese along with the diced green chiles. Continue to stir until everything is nicely combined and slightly thickened.
Step 4: Bake the Enchiladas
Pour the creamy sauce evenly over the top of the enchiladas in the baking dish, making sure they’re all coated in luxurious flavor. Sprinkle the remaining shredded cheese over the top—this will create a beautiful, melty layer as it bakes. Transfer the enchiladas to your preheated oven and bake for about 20-25 minutes until everything is heated through and bubbling. For an irresistible golden finish, broil for just 1-2 minutes at the end of the baking time, but keep a close eye on it to prevent burning.
Variations
- Protein: Substitute the shredded chicken for shredded beef, cooked shrimp, or sautéed veggies for a meatless option.
- Vegetables: Add sautéed peppers, onions, or spinach to the filling for extra nutrition and flavor.
- Spices: Customize the flavor profile by adding cumin, smoked paprika, or hot sauce into the filling to elevate the heat and taste.
Cooking Notes
- Make sure the cream cheese is at room temperature for easy mixing—it allows all the ingredients to blend smoothly without lumps.
- To make the tortillas more pliable and avoid cracking, warm them in the microwave for a few seconds or in a skillet before filling.
- Feel free to prepare the enchiladas ahead of time: simply assemble everything, cover securely, and store in the refrigerator. Bake just before serving.
Serving Suggestions
- Garnish your Cream Cheese Enchiladas with freshly chopped cilantro for a burst of color and flavor.
- Offer a variety of toppings like diced tomatoes, sour cream, jalapeños, or sliced olives for guests to customize their plates.
Tips
- For extra creaminess, consider adding a dollop of sour cream or Greek yogurt in the filling mixture.
- Experiment with different types of cheese, such as gouda or Monterey jack, for unique variations on flavor.
- Always taste the filling and sauce before assembly—this ensures it’s seasoned just right for maximum taste.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 25g
- Sodium: 600mg
FAQs
Can I make Cream Cheese Enchiladas in advance?
Yes, you can prepare them ahead of time! Just assemble them without baking, cover, and refrigerate. Bake when you’re ready to serve.
Can I freeze Cream Cheese Enchiladas?
Absolutely! Freeze the assembled enchiladas before baking. Wrap them tightly and bake from frozen, adding extra time to the cooking.
What can I serve with Cream Cheese Enchiladas?
These enchiladas pair wonderfully with a fresh green salad, Mexican rice, or refried beans for a complete meal.
Can I use flour tortillas instead of corn?
Yes! Flour tortillas can be used for a different texture, but remember they might absorb more sauce, so adjust accordingly.
Conclusion
Your journey to creating delightful Cream Cheese Enchiladas is sure to be a rewarding one. Not only are these enchiladas a picture-perfect dish, but they’re also a versatile option that you can tailor to your preferences. Whether you choose to stick to the classic recipe or explore the variations, every bite promises comfort and satisfaction. I encourage you to share your experiences, ask questions, and connect with fellow food enthusiasts who love this recipe as much as you will. Happy cooking!
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Cream Cheese Enchiladas
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Delightful rolled tortillas stuffed with savory chicken and cream cheese, topped with a zesty green chile sauce.
Ingredients
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 8 (6-inch) corn tortillas
- 1 tablespoon lime juice
- ½ teaspoon chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Optional toppings: diced tomatoes, sliced olives, jalapeños, green onions
Instructions
- Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with cooking spray or butter. In a large bowl, mix together half of the softened cream cheese, the shredded chicken, one cup of the Mexican cheese blend, lime juice, and optional chili powder. Season this filling with salt and pepper to taste.
- To assemble, take a warm corn tortilla and spoon about 2-3 tablespoons of the creamy filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in the greased baking dish. Repeat this process until all tortillas are filled.
- In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2-3 minutes. Gradually whisk in the chicken broth to avoid lumps, and then add in the remaining cream cheese along with the diced green chiles. Stir until combined.
- Pour the creamy sauce evenly over the enchiladas, sprinkle the remaining cheese on top, and bake for about 20-25 minutes until bubbling. Broil for 1-2 minutes for a golden finish.
Notes
Ensure cream cheese is at room temperature for easy mixing. Warm tortillas in the microwave to make them pliable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 25 g