Description:
These Cream Cheese Chicken Enchiladas are a creamy, savory delight! Stuffed with shredded chicken and cream cheese, then topped with a rich enchilada sauce and melted cheese, this dish is sure to please the whole family.
Ingredients (Quantities):
- Cooked chicken: 2 cups, shredded (rotisserie chicken works great)
- Cream cheese: 8 oz, softened
- Green onions: ¼ cup, chopped (plus more for garnish)
- Tortillas: 8 (flour or corn, depending on preference)
- Enchilada sauce: 1 can (10 oz) (red or green sauce)
- Shredded cheese: 1 cup (cheddar, Monterey Jack, or a blend)
- Olive oil: 1 tablespoon (for sautéing)
- Garlic powder: 1 teaspoon
- Cumin: ½ teaspoon
- Salt and pepper: to taste
Optional Ingredients:
- Diced green chilies: 1 can (4 oz) for added flavor
- Sour cream: for serving
- Sliced jalapeños: for garnish
Instructions:
1. Prepare the Filling:
- In a large bowl, combine the shredded chicken, softened cream cheese, chopped green onions, garlic powder, cumin, salt, and pepper. Mix well until fully combined.
2. Preheat Oven:
- Preheat your oven to 350°F (175°C).
3. Fill the Tortillas:
- Take a tortilla and place about ⅓ cup of the chicken mixture in the center. Roll it up tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
4. Add Sauce and Cheese:
- Pour the enchilada sauce evenly over the filled tortillas. Sprinkle the shredded cheese on top.
5. Bake:
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Allow to cool slightly before serving. Garnish with additional chopped green onions, and serve with sour cream if desired.
Tips for Success:
- Warm Tortillas: Warm tortillas briefly in the microwave or on a skillet to make them more pliable and easier to roll.
- Make Ahead: You can assemble the enchiladas in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if baking from cold.
Recommendations:
- Serve with a side of Mexican rice or a fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition (per enchilada, estimated):
- Calories: 300
- Protein: 18g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 2g
- Sodium: 650mg
Enjoy these Cream Cheese Chicken Enchiladas as a comforting and flavorful meal that’s sure to be a family favorite!
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