Treat yourself to a flavorful and creamy Mexican-inspired dish with these delicious Cream Cheese Chicken Enchiladas. These enchiladas are filled with tender shredded chicken, creamy cream cheese, and a flavorful sauce, all wrapped in soft tortillas and baked to perfection. This comforting and satisfying dish is perfect for family dinners, gatherings, or any time you’re in the mood for a comforting and flavorful meal.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4-6
Difficulty: Moderate
Course: Dinner
Cuisine: Mexican
Calories: Approximately 400 calories per serving
The combination of cream cheese and shredded chicken creates a luscious and creamy filling that contrasts beautifully with the tangy and slightly spicy enchilada sauce. The dish is then topped with melty cheese and baked until golden and bubbly. Each bite is a symphony of flavours and textures that will leave you craving more.
To make these Cream Cheese Chicken Enchiladas, you’ll need shredded cooked chicken, cream cheese, enchilada sauce, shredded cheese, tortillas, and a few optional toppings like chopped cilantro and diced tomatoes. The result is a delicious and satisfying meal that will impress your family and friends.
Start by preheating your oven to 375ยฐF (190ยฐC). In a mixing bowl, combine the shredded chicken and softened cream cheese until well mixed. This will create a creamy and flavorful filling for the enchiladas.
Next, warm the tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and heating them in the microwave for a few seconds or by lightly heating them in a dry skillet.
Spread a generous amount of the cream cheese and chicken filling onto each tortilla, then roll them up tightly and place them seam-side down in a baking dish.
Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the shredded cheese on top of the enchiladas.
Bake in the preheated oven for approximately 25-30 minutes, or until the cheese is melted and bubbly.
Once done, remove the Cream Cheese Chicken Enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and diced tomatoes if desired, then serve hot and enjoy!
Note: You can customize these enchiladas by adding your favourite ingredients such as sautรฉed bell peppers, onions, or black beans. Serve them alongside Mexican rice, refried beans, or a fresh salad for a complete and satisfying meal. Leftovers can be stored in the refrigerator for a few days and reheated in the oven or microwave.
Ingredients:
- 2 cups shredded cooked chicken
- 8 ounces of cream cheese, softened
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8-10 small flour tortillas
- Optional toppings: chopped cilantro, diced tomatoes
Instructions:
- Preheat your oven to 375ยฐF (190ยฐC).
- In a mixing bowl, combine the shredded chicken and softened cream cheese until well mixed.
- Warm the tortillas to make them pliable.
- Spread a generous amount of the cream cheese and chicken filling onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle the shredded cheese on top of the enchiladas.
- Bake in the preheated oven for approximately 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the Cream Cheese Chicken Enchiladas cool for a few minutes.
- Garnish with chopped cilantro and diced tomatoes if desired.
- Serve the enchiladas hot and enjoy!
Note: Customize the recipe by adding sautรฉed bell peppers, onions, or black beans to the filling. Serve with Mexican rice, refried beans, or a fresh salad for a complete meal. Leftovers can be stored in the refrigerator and reheated before serving.
