If you’re looking for a creamy, cheesy, and utterly delicious meal, you’ve come to the right place. These Cream Cheese Chicken Enchiladas are like a warm hug for your taste buds, and they’re surprisingly simple to make.
Whether you’re cooking for your family, friends, or just yourself, these enchiladas are sure to be a hit. So, grab your apron, and let’s dive into this mouthwatering recipe!
Ingredients:
- 8-10 flour tortillas
- 8 oz cream cheese, divided (½ and ½)
- 4 oz cans of green peppers
- 3 cups cooked grated chicken
- 2 cups Mexican cheese, grated, divided (1 cup and 1 cup)
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp chili powder
- Kosher salt and freshly ground pepper to taste
- Fresh coriander for garnish (optional)
How To Make Cream Cheese Chicken Enchiladas:
Step 1: Preparing the oven and baking dish
Preheat your oven to 350°F.
Lightly grease a 9 x 13 inch baking dish with nonstick spray.
Step 2: Making the filling
In a mixing bowl, combine half of the cream cheese, cooked chicken, 1 cup of shredded cheese, lemon juice, cumin, and chili powder.
Season the mixture with salt and pepper to taste.
Step 3: Assembling the enchiladas
Take a tortilla and place 2-3 tablespoons of the chicken mixture on it.
Roll up the tortilla and position it seam side down in the prepared baking dish.
Repeat this process for the remaining tortillas and filling.
Step 4: Preparing the sauce
In a saucepan over medium heat, melt the butter.
Stir in the all-purpose flour and cook for 2-3 minutes or until it becomes golden brown. Season the mixture with salt and pepper.
Gradually whisk in the chicken and green pepper broth. Add the remaining half of the cream cheese. Cook the mixture for 5-7 minutes, allowing it to thicken.
Step 5: Adding the sauce and cheese
Remove the saucepan from the heat. Pour the green chili sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top of the enchiladas.
Step 6: Baking and finishing
Place the baking dish in the preheated oven. Bake for 23-26 minutes, ensuring the enchiladas are heated through and the cheese is melted and bubbly.
For an optional golden brown finish, roast for an additional 3-5 minutes.
Once done, remove from the oven and let it rest for 10-12 minutes.
Step 7: Serving
Optionally, garnish with fresh coriander. Your Cream Cheese Chicken Enchiladas are now ready to be enjoyed!
Cheese Chicken Enchiladas Cooking Tips:
Soften the cream cheese: Ensure that the cream cheese is at room temperature before mixing it with the other ingredients. This will make it easier to blend and create a smoother filling.
Shred the chicken: Use cooked chicken breasts or thighs and shred them for the filling. You can use rotisserie chicken for convenience.
Customize the heat: Adjust the level of spiciness to your preference by using mild, medium, or hot salsa. You can also add a pinch of cayenne pepper or diced jalapeños for extra heat.
Warm the tortillas: Soften the tortillas slightly by heating them in the microwave for about 20 seconds. This makes them more pliable and prevents them from tearing while rolling.
Use toothpicks: Secure the filled enchiladas with toothpicks before baking to keep them from unrolling.
Cover with foil: When baking, cover the dish with aluminum foil for the first half of the baking time to prevent the enchiladas from drying out.
Garnish creatively: Top the baked enchiladas with a variety of garnishes like chopped cilantro, diced tomatoes, sliced green onions, or even a dollop of sour cream.
Make-ahead option: You can prepare the enchiladas a day ahead, refrigerate them, and then bake them when you’re ready to serve.
Frequently Asked Questions (FAQs)
1. Can I Use Corn Tortillas Instead Of Flour Tortillas?
Yes, you can use corn tortillas if you prefer. Just keep in mind that corn tortillas can be a bit more delicate, so you may want to warm them slightly before rolling to prevent cracking.
2. What Can I Substitute For Cream Cheese?
If you’re not a fan of cream cheese, you can use sour cream or Greek yogurt for a tangy twist. Cottage cheese or ricotta cheese can also work, but the flavor and texture will be different.
3. Can I Make These Enchiladas Vegetarian?
Absolutely! You can omit the chicken and increase the amount of black beans or use other veggies like sautéed bell peppers, zucchini, or spinach as a filling.
4. Do I Have To Use Store-Bought Salsa?
While store-bought salsa is convenient, you can also make your own homemade salsa for a fresher flavor. It allows you to customize the heat and ingredients to your liking.
5. Are These Enchiladas Spicy?
The spiciness can be adjusted based on the salsa you choose. Mild salsa will result in milder enchiladas, while hot salsa will make them spicier. You can also add some diced jalapeños or red pepper flakes for extra heat.
6. Can I Prepare These Enchiladas In Advance?
Yes, you can assemble the enchiladas, cover them, and refrigerate them for a few hours or even overnight before baking. Just be sure to add extra baking time if they’re cold from the fridge.
7. What Can I Serve With Cream Cheese Chicken Enchiladas?
These enchiladas go well with Mexican side dishes like Spanish rice, guacamole, and a fresh salad. A side of refried beans or black beans also complements the meal nicely.
8. How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator. They should be consumed within 3-4 days for the best quality.
