Cream Cheese Chicken Enchiladas: A Delicious and Easy Recipe
Introduction
Welcome to this mouth-watering recipe for Cream Cheese Chicken Enchiladas! This savory and cheesy dish is perfect for any occasion – from a family dinner to a potluck gathering. With its creamy filling and flavorful sauce, these enchiladas are sure to become a favorite in your household. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is simple to follow and will leave everyone asking for seconds.
Ingredients
Before we dive into the steps, let’s gather all the ingredients you’ll need to make these delectable Cream Cheese Chicken Enchiladas:
– 8 flour tortillas
– 2 cups cooked and shredded chicken
– 8 ounces cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon chili powder
– Salt and pepper to taste
– 2 cups enchilada sauce
– 1 cup shredded Monterey Jack cheese
– Optional toppings: diced tomatoes, sliced green onions, sour cream
Steps
Now that we have our ingredients ready, let’s move on to the steps for making these Cream Cheese Chicken Enchiladas:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked and shredded chicken, cream cheese, cheddar cheese, sour cream, cilantro, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix well until all the ingredients are fully incorporated.
3. Warm the flour tortillas in the microwave for about 10-15 seconds to make them more pliable. This will prevent them from tearing when rolling the enchiladas.
4. Spoon a generous amount of the chicken and cream cheese mixture onto each tortilla and roll it tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
5. Pour the enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the shredded Monterey Jack cheese on top.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Once cooked, remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with diced tomatoes, sliced green onions, and a dollop of sour cream, if desired.
Variations
While this recipe is already delicious as is, feel free to get creative and add your own twist to these Cream Cheese Chicken Enchiladas. Here are a few variations you can try:
– Swap the chicken for cooked and seasoned ground beef or turkey for a different protein option.
– Add some diced bell peppers or onions to the filling mixture for an extra pop of flavor and texture.
– For a spicier kick, incorporate chopped jalapenos or a sprinkle of crushed red pepper flakes.
– Experiment with different types of cheese, such as pepper jack or Mexican blend, to customize the flavor profile.
Tips
To ensure your Cream Cheese Chicken Enchiladas turn out perfectly every time, here are some helpful tips:
– If you prefer a milder taste, reduce the amount of chili powder or omit it altogether.
– Don’t overfill the tortillas with the filling to prevent them from bursting open during baking.
– If you have leftovers, these enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
– If the tortillas are too dry or stiff, you can lightly brush them with olive oil before warming them in the microwave.
Conclusion
There you have it – a fabulous recipe for Cream Cheese Chicken Enchiladas that is sure to satisfy your cravings for a hearty and flavorful meal. With its creamy filling, tangy sauce, and melty cheese topping, this dish is a crowd-pleaser that will have everyone coming back for more. Whether you’re cooking for your family or entertaining guests, these enchiladas are a guaranteed hit. So go ahead and give this recipe a try – your taste buds will thank you!
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can certainly substitute corn tortillas for flour tortillas if you prefer. Keep in mind that corn tortillas may be slightly more delicate and prone to tearing, so handle them with care when rolling the enchiladas.
2. Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and refrigerate them until you’re ready to bake. Just make sure to cover the baking dish tightly with foil to prevent them from drying out.
3. Can I freeze the leftovers?
Yes, these Cream Cheese Chicken Enchiladas freeze well. Once baked and cooled, you can wrap each enchilada individually in plastic wrap and store them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and bake in a preheated oven until heated through.
