– **Title**: Cream Cheese Chicken Enchiladas
– **Ingredients**:
– 2 cups cooked chicken, shredded
– 1 (8 oz) package cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 cup salsa (your choice of heat)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cumin
– 8 flour tortillas
– 1 cup sour cream
– 1 cup enchilada sauce (red or green)
– Fresh cilantro, for garnish (optional)
– Salt and pepper to taste
– **Instructions**:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cream cheese, 1/2 cup of the cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined and creamy.
3. Warm the flour tortillas slightly in a microwave for about 20 seconds to make them pliable.
4. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
5. Pour the enchilada sauce over the top of the rolled tortillas, ensuring they are well covered.
6. Spread the sour cream over the enchiladas, then sprinkle the remaining cheddar cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Enjoy your Cream Cheese Chicken Enchiladas!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is essential. Rotisserie chicken works great for this recipe! If you prefer a lighter option, cooked shredded turkey is also a good alternative.
Cream Cheese: Cream cheese gives a creamy texture. If you want a healthier spin, try using Greek yogurt, or for lactose-free options, look for dairy-free cream cheese available at many grocery stores.
Salsa: Choose your favorite salsa for flavor! If you’re looking for milder options, go for a salsa verde or even make a fresh pico de gallo. You can also replace it with diced tomatoes and jalapeños for a different twist.
Cheddar Cheese: Cheddar brings a cheesy goodness. If you like a sharper taste, consider using aged cheddar. For a twist, pepper jack could add some nice heat.
Cilantro: Fresh cilantro is a must for flavor! If you’re not a fan, try fresh parsley or even green onions for a nice alternative.
How Do I Ensure My Enchiladas Don’t Fall Apart?
Keeping enchiladas intact is crucial. Here’s how to do it right:
- Use fresh flour tortillas as they are more flexible. If they’re too cold, warm them briefly in the oven or microwave to make them easier to roll.
- Don’t overfill the tortillas; about 1/4 cup of the chicken mixture works perfectly.
- Roll tightly and place seam-side down in the baking dish to help them stay closed while baking.
- When topping with salsa and cheese, be gentle to avoid moving the tortillas out of place.
Following these tips will help you achieve perfectly rolled enchiladas that won’t fall apart during baking. Enjoy your cooking!
How to Make Cream Cheese Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup salsa
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1 cup spinach, chopped (optional)
For Assembly:
- 8 small flour tortillas
- 1 1/2 cups shredded cheddar cheese, divided
- Cooking spray or oil for greasing
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake, so you’ll be enjoying these delicious enchiladas in about 50 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×13 inch baking dish and grease it with some cooking spray or a little oil. This will help prevent the enchiladas from sticking.
2. Mix Up the Filling:
In a mixing bowl, combine the shredded chicken, softened cream cheese, salsa, sour cream, chili powder, garlic powder, chopped cilantro, and spinach (if you’re using it). Stir everything together until it’s well mixed and creamy. This filling is super flavorful!
3. Fill the Tortillas:
Now, lay out your flour tortillas on a flat surface. Take about 1/4 cup of the chicken mixture and spoon it into each tortilla. Roll them up tightly, and place them seam-side down in the greased baking dish. Repeat until all tortillas are filled.
4. Add the Toppings:
Once all the tortillas are in the dish, pour any remaining salsa evenly over the top. Then, sprinkle 1 cup of the shredded cheddar cheese over everything for that cheesy goodness!
5. Bake the Enchiladas:
Cover the dish with aluminum foil to keep everything moist, and pop it in the preheated oven. Bake for 20 minutes. After that, carefully remove the foil and bake for another 10-15 minutes. You’ll know they’re done when the cheese is bubbly and golden brown.
6. Cool and Serve:
Once out of the oven, let the enchiladas cool for a few minutes before digging in. Garnish with a little extra chopped cilantro for freshness. Serve with some lettuce and a side of pico de gallo or salsa for an extra kick!
Enjoy your delicious Cream Cheese Chicken Enchiladas—you’ve earned it!
Can I Use Different Types of Cheese?
Absolutely! If you want to mix it up, feel free to use Monterey Jack, pepper jack for a spicy kick, or even a Mexican blend cheese instead of cheddar. Just ensure you stick to a similar amount for optimal melting and flavor.
What if I Don’t Have Sour Cream?
No worries! You can substitute sour cream with Greek yogurt for a healthier option, or even use a bit of cream or milk combined with a splash of lemon juice to replicate the tangy flavor of sour cream.
How to Store Leftovers?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or bake in the oven at 350°F (175°C) until heated through. Cover with foil to prevent drying out during reheating.
Can I Make These Ahead of Time?
You can definitely prepare these enchiladas in advance! Assemble them up to a day ahead, then cover and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
