Cream Cheese Chicken Enchiladas Recipe

Cream Cheese Chicken Enchiladas are a creamy, comforting twist on the classic Mexican dish, featuring tender shredded chicken, melty cheese, and a rich, tangy cream cheese sauce wrapped in soft tortillas and baked to golden perfection. This recipe is a crowd-pleaser, easy to make, and perfect for busy weeknights or family gatherings. Let’s dive into the details of this indulgent and satisfying dish.

Step-by-Step Instructions

Preparing the Filling

1. Shred the Chicken: If using rotisserie chicken, pull the meat off the bone and shred it into bite-sized pieces. Set it aside in a large mixing bowl.
2. Make the Creamy Filling: Add the softened cream cheese, sour cream, diced green chiles, shredded cheese, garlic powder, onion powder, salt, and pepper to the bowl with the chicken. Stir well until all ingredients are fully combined. The mixture should be creamy and well-coated. Adjust seasoning to taste, if needed.

Making the Creamy Enchilada Sauce

3. Prepare the Roux: In a medium skillet over medium heat, melt the butter. Add the flour and whisk for about 1 minute until the mixture is bubbly and smooth. This will thicken the sauce.
4. Add the Broth: Slowly pour in the chicken broth, whisking continuously to prevent lumps. Continue cooking for 3-5 minutes until the sauce begins to thicken.
5. Add the Cheese and Seasonings: Lower the heat, then add the shredded cheese, sour cream, chili powder, and cumin. Stir until the cheese has melted and the sauce is smooth and creamy. Remove from heat and set aside.

Assembling the Enchiladas

6. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease the baking dish to prevent sticking.
7. Fill the Tortillas: Lay a tortilla flat on a clean surface. Spoon about ¼ cup of the chicken filling into the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling until the dish is full.
8. Pour the Sauce Over the Enchiladas: Once all the tortillas are filled and placed in the baking dish, pour the creamy enchilada sauce over the top, spreading it evenly to cover all the enchiladas.

Baking the Enchiladas

9. Add Cheese Topping: Sprinkle the remaining shredded cheese over the top of the sauced enchiladas.
10. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, switch the oven to broil for the last 1-2 minutes.
11. Garnish and Serve: Once done, remove the enchiladas from the oven and sprinkle with chopped cilantro, if desired. Serve hot with your favorite toppings.

Serving Suggestions

Cream Cheese Chicken Enchiladas are best served with complementary side dishes and toppings for a complete Tex-Mex meal.

1. Toppings: Serve with extra sour cream, guacamole, sliced jalapeños, or fresh lime wedges.
2. Side Dishes: Pair with Mexican rice, refried beans, or a simple green salad to round out the meal.
3. Salsa: Add a spoonful of fresh salsa or pico de gallo for a burst of freshness.

Recipe Variations

There are plenty of ways to customize this recipe to suit your taste preferences and dietary needs.

1. Spicy Enchiladas: Add diced jalapeños or hot sauce to the filling for a spicy kick.
2. Vegetarian Option: Substitute shredded chicken with black beans, corn, or sautéed veggies like bell peppers, onions, and zucchini.
3. Low-Carb: Use low-carb tortillas and skip the flour in the sauce for a low-carb version.
4. Different Cheeses: Swap the cheese with pepper jack for a spicier flavor or Colby-Jack for a milder option.
5. Sauce Variation: Use a green enchilada sauce instead of the creamy sauce for a tangy, tomatillo-based twist.

Tips for Success

• Use Rotisserie Chicken: Using pre-cooked rotisserie chicken can save time and add flavor to the filling.
• Warm the Tortillas: Slightly warm the tortillas in the microwave before filling them to make them more pliable and less likely to crack when rolling.
• Season to Taste: Always taste the filling and sauce before assembling to adjust salt, pepper, or spices as needed.
• Don’t Overfill the Tortillas: Overfilling can make the enchiladas difficult to roll and cause the filling to spill out.

Conclusion

Cream Cheese Chicken Enchiladas are a delightful blend of creamy, cheesy, and savory flavors that come together in a comforting meal. With easy-to-find ingredients and a straightforward process, these enchiladas are perfect for busy weeknights, family gatherings, or whenever you crave something hearty and satisfying. The combination of cream cheese, shredded chicken, and spices wrapped in tortillas and baked with a creamy sauce makes this dish a standout.

Yield: 4

Cream Cheese Chicken Enchiladas Recipe

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Cream Cheese Chicken Enchiladas are a creamy, comforting twist on the classic Mexican dish, featuring tender shredded chicken, melty cheese, and a rich, tangy cream cheese sauce wrapped in soft tortillas and baked to golden perfection. This recipe is a crowd-pleaser, easy to make, and perfect for busy weeknights or family gatherings. Let's dive into the details of this indulgent and satisfying dish.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 cups cooked, shredded chicken (rotisserie works well)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese (or Monterey Jack)
• 1/2 cup sour cream
• 1/2 cup salsa or diced green chilies (optional for extra flavor)
• 8-10 flour tortillas (8-inch)
• 1 can (10 oz) enchilada sauce (red or green)
• 1 cup shredded cheese, for topping (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
   
2. Prepare the Filling:
   In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup shredded cheese, sour cream, and salsa or green chilies (if using). Stir until everything is well mixed and creamy.
   
3. Assemble the Enchiladas:
   Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
   
4. Top with Enchilada Sauce and Cheese:
   Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
   
5. Bake:
   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
6. Serve:
   Remove from the oven and let the enchiladas rest for a few minutes. Garnish with fresh cilantro, if desired, and serve warm.

Notes

Optional Toppings: Serve with sliced avocado, diced tomatoes, green onions, or a drizzle of sour cream for extra flavor.

Make-Ahead Tip: Assemble the enchiladas, cover tightly, and refrigerate for up to a day before baking.

Freezing Option: These enchiladas freeze well. Assemble and freeze unbaked for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.