Cream Cheese Enchiladas are a delightful fusion of creamy, cheesy goodness and zesty flavors that make for a mouthwatering meal. This recipe combines tender shredded chicken, rich cream cheese, and spicy green chiles wrapped in warm corn tortillas, all smothered in a savory green chile sauce. Whether you’re cooking for a family dinner or hosting a casual gathering, these enchiladas are sure to impress your taste buds and leave you craving for more.
Ingredients:
For this delectable dish, you’ll need:
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 8 (6-inch) corn tortillas
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- Optional: 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste.
- Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
- In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.
- Pour the green chile sauce over enchiladas and top with the remaining cheese.
- Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.
Tips:
- To save time, use rotisserie chicken or leftover cooked chicken for shredding.
- Warm the tortillas slightly before filling to make them more pliable and easier to roll.
- Customize your enchiladas with your favorite toppings such as diced tomatoes, sliced olives, sliced jalapeños, or chopped green onions.
Conclusion:
Cream Cheese Enchiladas are a delightful twist on traditional enchiladas, offering a creamy and cheesy experience with a hint of spice. Whether enjoyed as a weeknight dinner or served at a festive gathering, these enchiladas are guaranteed to satisfy your cravings and become a favorite in your recipe repertoire. Try them out and indulge in the deliciousness of homemade comfort food! Yummy!
- Can I use flour tortillas instead of corn tortillas?
- While corn tortillas are traditionally used for enchiladas, you can certainly substitute flour tortillas if you prefer. Just keep in mind that the texture and flavor may vary slightly.
- Can I make the enchiladas ahead of time and bake them later?
- Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Simply cover the casserole dish with plastic wrap or foil, then bake according to the recipe instructions when you’re ready. You may need to add a few extra minutes to the baking time if the enchiladas are chilled.
- How can I make this recipe vegetarian-friendly?
- To make vegetarian enchiladas, you can omit the shredded chicken and use additional vegetables or beans as a filling. You can also explore options like sautéed mushrooms, bell peppers, onions, or black beans to create a flavorful and satisfying vegetarian version of the dish.
- Can I freeze leftover enchiladas?
- Yes, you can freeze leftover enchiladas for future enjoyment. Make sure they are fully cooled before wrapping them tightly in plastic wrap or aluminum foil, then placing them in an airtight container or freezer bag. To reheat, thaw the enchiladas in the refrigerator overnight and bake them in the oven until heated through. Alternatively, you can reheat individual portions in the microwave for a quick meal option.