Introduction
If you’re in the mood for a comforting and delicious meal, Cream Cheese Chicken Enchiladas are the perfect choice. These enchiladas are creamy, cheesy, and loaded with flavor. Suitable for any night of the week, they can bring the family together at the dinner table!
Why make this recipe
This recipe is a winner for several reasons. First, it’s easy to prepare and requires minimal cooking skills, making it perfect for busy weeknights. Second, the combination of cream cheese, salsa, and shredded chicken creates a tasty, creamy filling that everyone will love. Plus, it’s a great way to use up leftover chicken! Perfect for family gatherings or simple dinners, your loved ones are sure to ask for seconds.
How to make Cream Cheese Chicken Enchiladas
Making Cream Cheese Chicken Enchiladas is simple and straightforward. Just follow these easy steps to create a delicious meal that will impress your family and friends.
Ingredients :
– 5 oz cream cheese (softened)
– 1/4 cup sour cream
– 16 oz jar prepared salsa (divided)
– 1 cup shredded cheddar cheese (divided)
– 1 cup shredded pepper jack cheese (divided)
– 1/2 teaspoon chili powder
– 1/2 teaspoon cumin
– 2 cups cooked, shredded chicken
– 1 cup frozen corn kernels (thawed)
– 4 green onions (thinly sliced, divided)
– 8 8-inch flour tortillas
Directions :
1. Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
2. In a bowl, mix softened cream cheese, sour cream, 1/2 cup salsa, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, chili powder, and cumin until smooth. Stir in chicken, corn, and half the green onions.
3. Spread 1/2 cup salsa on the bottom of the baking dish. Place 1/2 cup of filling in each tortilla, roll up tightly, and place seam-side down in the dish.
4. Pour remaining salsa over the enchiladas and top with the rest of the cheddar and pepper jack cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
5. Garnish with remaining green onions, let cool slightly, and serve. Optionally top with extra sour cream or salsa.
How to serve Cream Cheese Chicken Enchiladas
Serve your Cream Cheese Chicken Enchiladas hot from the oven. They go great with a side of Mexican rice or a fresh salad. You could also add some guacamole or extra salsa for a tasty touch.
How to store Cream Cheese Chicken Enchiladas
To store any leftovers, let the enchiladas cool completely. Then, place them in an airtight container and refrigerate for up to 3 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again!
Tips to make Cream Cheese Chicken Enchiladas
- Make sure your cream cheese is softened for easy mixing.
- Feel free to customize the filling with your favorite veggies or beans.
- If you like it spicy, add some diced jalapeños or hot sauce to the filling.
Variation (if any)
For a vegetarian version, you can substitute the chicken with black beans or roasted vegetables. They will be just as delicious and satisfying!
FAQs
-
Can I make these enchiladas in advance?
Yes, you can prepare the filling and assemble the enchiladas a day ahead. Just bake them when you’re ready to serve! -
What can I use instead of cream cheese?
You can use Greek yogurt or a dairy-free cream cheese alternative if you prefer a lighter option. -
How do I make it spicier?
To add some heat, incorporate diced jalapeños into the filling or sprinkle some chili flakes on top before baking.