Indulge in the creamy, cheesy goodness of cream cheese chicken enchiladas. This recipe combines tender chicken with rich cream cheese, seasoned perfectly and wrapped in soft tortillas, then baked until bubbly. Ideal for family dinners or entertaining guests, these enchiladas are sure to impress. Let’s dive into this mouthwatering dish that balances flavor and comfort effortlessly.
Ingredients
– 2 cups cooked chicken, shredded
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 cup salsa
– 1 tsp garlic powder
– 1 tsp onion powder
– 8 corn tortillas
– 1/2 cup sour cream
– 1/4 cup chopped green onions for garnish
– Olive oil for greasing
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, while the cooking time is approximately 25 minutes.
Nutritional Value
For one serving (2 enchiladas): approximately 350 calories, 15g fat, 30g carbohydrates, and 25g protein. This makes for a satisfying meal while keeping your energy levels balanced.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the cooked chicken, cream cheese, garlic powder, onion powder, and half of the cheddar cheese.
3. Warm the tortillas in a microwave to make them pliable.
4. Spread a spoonful of salsa on the bottom of a greased baking dish.
5. Take a tortilla and fill it with the chicken mixture, rolling it up tightly.
6. Place the rolled tortilla seam-side down in the baking dish.
7. Repeat the process until all tortillas are filled.
8. Pour the remaining salsa over the top of the enchiladas.
9. Sprinkle the remaining cheddar cheese on top.
10. Bake for 20-25 minutes until heated through and cheese is bubbly.
Alternative Ingredients
You can substitute shredded rotisserie chicken for the cooked chicken for an even quicker preparation. Additionally, use Greek yogurt instead of sour cream for a healthier twist.
Serving and Pairings
These enchiladas pair beautifully with a fresh side salad, Mexican rice, or refried beans. A dollop of guacamole or a side of tortilla chips can elevate the meal even further.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through. These enchiladas can also be frozen before baking for up to 2 months.
Cooking Mistakes
– Don’t overfill the tortillas to prevent tearing.
– Ensure the cream cheese is softened for easy mixing.
– Avoid skipping the preheating step for even cooking.
– Use fresh ingredients for the best flavor.
– Don’t forget to cover the dish if baking for a longer time.
Helpful Tips
– Use a non-stick spray for easy cleanup.
– Customize the spice level by adding jalapeños to the filling.
– Let the enchiladas rest for a few minutes after baking for easier serving.
– Garnish with fresh cilantro for added flavor.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but they may not have the same authentic flavor. Corn tortillas provide a traditional taste and texture.
What can I serve with these enchiladas?
These enchiladas go well with sides like Mexican rice, beans, or a simple salad. For a refreshing touch, consider guacamole or pico de gallo.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas, cover them, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the cooking time.
How do I make these enchiladas spicier?
To increase the heat, add diced jalapeños or a spicy salsa to the filling. You can also substitute pepper jack cheese for a kick.
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses such as Monterey Jack or a Mexican blend for varied flavors.
Conclusion
Cream cheese chicken enchiladas are a delightful dish that brings together creamy textures and savory flavors. Easy to prepare and versatile, they make a perfect meal for any occasion. Whether for a family gathering or a casual dinner, this recipe is sure to become a favorite in your home.
Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups cooked chicken shredded
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 corn tortillas
- 1/2 cup sour cream
- 1/4 cup chopped green onions for garnish
- Olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the cooked chicken, cream cheese, garlic powder, onion powder, and half of the cheddar cheese.
- Warm the tortillas in a microwave to make them pliable.
- Spread a spoonful of salsa on the bottom of a greased baking dish.
- Take a tortilla and fill it with the chicken mixture, rolling it up tightly.
- Place the rolled tortilla seam-side down in the baking dish.
- Repeat the process until all tortillas are filled.
- Pour the remaining salsa over the top of the enchiladas.
- Sprinkle the remaining cheddar cheese on top.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
