Discover the ultimate comfort food with our Cream Cheese Chicken Enchiladas recipe. Perfect for family dinners or gatherings, these enchiladas are creamy, cheesy, and packed with flavor. The addition of green chiles and a hint of lime juice gives this dish a unique twist that will have everyone asking for seconds.
Ingredients
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese blend
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
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Instructions
Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch casserole dish to prevent sticking.
Mix Filling: In a mixing bowl, combine half of the softened cream cheese, shredded chicken, 1 cup of Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste. This mixture creates a rich and creamy filling for your enchiladas.
Assemble Enchiladas: Spoon about 2-3 tablespoons of the chicken mixture onto each corn tortilla. Roll them up tightly and place seam side down in the prepared casserole dish. This step ensures your enchiladas hold their shape and makes them easier to serve.
Make Green Chile Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes, stirring constantly. This roux will thicken your sauce. Gradually add chicken broth, green chiles, and the remaining cream cheese. Cook until the sauce thickens, stirring frequently. This green chile sauce adds a delightful kick to the dish.
Add Sauce and Cheese: Pour the green chile sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of Mexican cheese on top, creating a cheesy, golden crust when baked.
Bake: Place the dish in the oven and bake for 20-25 minutes. For a lightly browned top, optionally broil for a few minutes. Keep a close eye to prevent burning.
Garnish and Serve: Let the enchiladas rest for a few minutes before serving. This allows them to set and makes them easier to serve. Garnish with fresh cilantro and optional toppings like diced tomatoes, olives, jalapeños, and green onions for an extra burst of flavor and color.
Serving Suggestions:
- Accompaniments: Serve these enchiladas with a side of Spanish rice, refried beans, or a fresh green salad to create a well-rounded meal. These sides complement the creamy and savory flavors of the enchiladas perfectly.
- Garnishing for Flair: Enhance the presentation and flavor by garnishing with fresh cilantro, diced avocados, a dollop of sour cream, or a squeeze of fresh lime juice. These additions add freshness and a burst of color.
- Customize with Toppings: Offer a variety of toppings such as diced tomatoes, sliced olives, chopped jalapeños, and green onions. This allows guests to personalize their plate according to their taste preferences.
- Pair with Beverages: Complement this dish with a cold beer, a glass of white wine, or a refreshing margarita. For a non-alcoholic option, iced tea or a fruity agua fresca pairs nicely.
Storage Tips:
- Refrigerating Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Ensure they’re cooled to room temperature before storing to maintain the best quality.
- Reheating: To reheat, cover the enchiladas with aluminum foil and warm in the oven at 350°F until heated through. This method helps retain moisture and prevents the enchiladas from drying out. Microwaving is also an option, but be aware that it may slightly change the texture.
- Freezing for Later: Cream Cheese Chicken Enchiladas can be frozen for future meals. Freeze them either baked or unbaked. If unbaked, assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze. To bake from frozen, extend the baking time by about 15-20 minutes. For baked enchiladas, cool them completely, portion, and store in freezer-safe containers.
- Thawing: If frozen, thaw the enchiladas in the refrigerator overnight before reheating. This ensures even heating and preserves the quality of the dish.
By following these serving and storage tips, you can enjoy your Cream Cheese Chicken Enchiladas to the fullest and even save some for a convenient, delicious meal on another day.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas as a substitute for corn tortillas in this recipe. Flour tortillas are softer and larger, making them easier to roll. However, keep in mind that this may slightly alter the traditional texture and flavor of the enchiladas.
Is it possible to make this dish vegetarian?
Absolutely! To make a vegetarian version of these enchiladas, substitute the chicken with a mix of beans, corn, and sautéed vegetables like bell peppers and onions. You can also add cooked quinoa or rice for added texture and protein.
How can I make the enchiladas spicier?
If you prefer a spicier dish, you can increase the heat by adding more chili powder to the filling, using spicier green chiles, or adding diced jalapeños. You can also serve the enchiladas with hot sauce or a spicy salsa on the side for added kick.
Can I prepare this dish in advance?
Yes, this is a great make-ahead dish. You can assemble the enchiladas and store them covered in the refrigerator for up to a day before baking. If you plan to freeze them, you can assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze. When you’re ready to eat, bake them directly from frozen, adding extra time as needed.
Conclusion
Cream Cheese Chicken Enchiladas are a perfect blend of comfort and flavor. This dish is not only delicious but also simple to prepare, making it ideal for any occasion. Serve it with your favorite sides for a complete meal that’s sure to impress.
📖 Recipe
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Cream Cheese Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings
Description
Experience the perfect blend of flavors with our Cream Cheese Chicken Enchiladas. This recipe combines tender chicken, creamy cheese, and a unique green chile sauce wrapped in soft tortillas, baked to perfection.
Ingredients
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese blend
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, olives, jalapeños, green onions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder in a bowl. Season with salt and pepper.
- Fill tortillas with the mixture, roll, and place in the dish.
- Melt butter, whisk in flour, then add broth, green chiles, and remaining cream cheese. Cook until thickened.
- Pour sauce over enchiladas, top with remaining cheese, and bake for 20-25 minutes.
Notes
For a spicier version, increase chili powder or add diced jalapeños.
Can substitute corn tortillas with flour tortillas.
Make-ahead: Assemble in advance and refrigerate or freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
First time trying to make enchiladas. They were great
Yaaay! Glad you like enchiladas!