Cream Cheese Chicken Enchiladas

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Description:
These Cream Cheese Chicken Enchiladas are rich, creamy, and loaded with flavor. Tender shredded chicken is mixed with a creamy cheese filling, wrapped in soft tortillas, and smothered in a delicious enchilada sauce. Baked to perfection with melted cheese on top, this dish is a comforting, cheesy delight that’s perfect for family dinners or gatherings.

Ingredients:

For the Enchiladas:

  • Cooked chicken (shredded): 3 cups (about 2 large chicken breasts)
  • Cream cheese (softened): 8 oz (225 g)
  • Shredded cheddar or Monterey Jack cheese: 2 cups (200 g)
  • Green chilies (diced): 1 can (4 oz / 113 g)
  • Flour tortillas (8-inch size): 8-10
  • Sour cream: ½ cup (120 g)
  • Enchilada sauce (red or green): 2 cups (480 ml)
  • Onion (chopped): 1 small
  • Garlic powder: 1 tsp
  • Cumin: 1 tsp
  • Chili powder: 1 tsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Optional Ingredients (for extra flavor):

  • Jalapeños (chopped): 1-2 tbsp (for a spicy kick)
  • Fresh cilantro (chopped): 2 tbsp
  • Lime wedges (for serving)
  • Avocado slices (for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Prepare the filling:
    In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the shredded chicken, garlic powder, cumin, chili powder, salt, and pepper, cooking for another 2-3 minutes. Add the softened cream cheese, sour cream, and diced green chilies, stirring until the mixture is smooth and creamy. Remove from heat.
  3. Assemble the enchiladas:
    Warm the flour tortillas slightly in the microwave or on a dry skillet to make them easier to roll. Spread about 2-3 tbsp of the chicken mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
  4. Add the sauce and cheese:
    Pour the enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded cheese on top, covering the enchiladas generously.
  5. Bake the enchiladas:
    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  6. Serve:
    Once baked, remove from the oven and let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, avocado slices, or jalapeños if desired, and serve with lime wedges on the side.

Tips for Success:

  • Use rotisserie chicken: For a quicker version, use store-bought rotisserie chicken to save time.
  • Warm tortillas before rolling: Warming the tortillas helps prevent them from cracking when rolling.
  • Double the sauce: If you like your enchiladas extra saucy, feel free to add more enchilada sauce before baking.

Recommendations:

  • Serve with sides: These enchiladas pair beautifully with Mexican rice, refried beans, or a simple side salad.
  • Make it ahead: Assemble the enchiladas ahead of time and refrigerate them until ready to bake. Add 10 minutes to the baking time if baking from chilled.
  • Customize the fillings: Feel free to add black beans, corn, or bell peppers to the filling for added texture and flavor.

Nutrition (per serving, approx. based on 8 servings):

  • Calories: 420
  • Protein: 26 g
  • Fat: 25 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Sodium: 650 mg

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