Cream Cheese Enchiladas are a comforting and tasty dish that combines creamy filling with savory flavors. This delicious meal is perfect for family dinners or gatherings with friends. With simple ingredients and easy-to-follow steps, you will love making this dish again and again.
Why Make This Recipe
Making Cream Cheese Enchiladas is a great way to enjoy a classic Mexican dish with a creamy twist. The combination of cream cheese and green chiles gives a rich flavor that everyone will enjoy. It’s a fun dish to prepare and serves well for any occasion, ensuring your guests leave satisfied.
How to Make Cream Cheese Enchiladas
Ingredients:
- 8 ounces cream cheese (room temperature)
- 4-ounce can green chiles (fire roasted)
- 1 cup Mexican blend shredded cheese (divided)
- 1 cup shredded Colby jack cheese (divided)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- ¼ cup lime juice
- 2 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 12 flour tortillas (6 inch)
Directions:
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with baking spray.
- In a medium bowl, mix together the cream cheese, green chiles, half of the Mexican blend shredded cheese, half of the Colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add the shredded cooked chicken and mix well.
- Pour some of the green enchilada sauce into the bottom of the baking dish, just enough to cover it generously.
- Take each flour tortilla one at a time. Fill it with about 3-4 tablespoons of the chicken mixture, roll it up, and place it seam side down in the pan.
- Spread the remaining enchilada sauce over the filled enchiladas and sprinkle the remaining cheese on top.
- Bake the enchiladas uncovered for 30-40 minutes, or until the cheese on top is brown and bubbly.
- Allow the enchiladas to cool at room temperature for a few minutes before serving.
How to Serve Cream Cheese Enchiladas
Serve Cream Cheese Enchiladas hot, topped with additional green enchilada sauce if desired. You can also add fresh cilantro, sour cream, or sliced avocado for extra flavor. Pair it with rice or a fresh salad for a complete meal.
How to Store Cream Cheese Enchiladas
To store leftover Cream Cheese Enchiladas, let them cool completely and place them in an airtight container. Keep them in the refrigerator for up to 3-4 days. To reheat, simply microwave or bake them until warmed through.
Tips to Make Cream Cheese Enchiladas
- Ensure the cream cheese is at room temperature for easier mixing.
- Feel free to use pre-cooked rotisserie chicken for a quicker meal.
- For a spicier kick, add jalapeños or extra green chiles.
Variation (if any)
You can easily customize this recipe by using different types of cheeses, adding beans for extra protein, or using corn tortillas instead of flour. For a vegetarian version, replace chicken with black beans or sautéed vegetables.
FAQs
Can I freeze Cream Cheese Enchiladas?
- Yes! You can freeze the uncooked enchiladas before baking. Just cover them tightly and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
What can I serve with Cream Cheese Enchiladas?
- These enchiladas pair well with rice, beans, or a fresh salad. You can also serve them with chips and salsa on the side.
How spicy are these enchiladas?
- The spice level is mild. If you prefer more heat, consider using hot green chiles or adding some chili powder to the filling.
Cream Cheese Enchiladas
Ingredients
Filling
- 8 ounces cream cheese (room temperature)
- 4 ounces green chiles (fire roasted)
- 1 cup Mexican blend shredded cheese (divided) Save half for topping.
- 1 cup shredded Colby jack cheese (divided) Save half for topping.
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- ¼ cup lime juice
- 2 cups shredded cooked chicken You can use pre-cooked rotisserie chicken for quicker meal preparation.
Assembly
- 2 cups green enchilada sauce Reserve some for serving.
- 12 pieces flour tortillas (6 inch)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with baking spray.
- In a medium bowl, mix together the cream cheese, green chiles, half of the Mexican blend shredded cheese, half of the Colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add the shredded cooked chicken and mix well.
Assembly
- Pour some of the green enchilada sauce into the bottom of the baking dish, just enough to cover it generously.
- Take each flour tortilla one at a time. Fill it with about 3-4 tablespoons of the chicken mixture, roll it up, and place it seam side down in the pan.
- Spread the remaining enchilada sauce over the filled enchiladas and sprinkle the remaining cheese on top.
Cooking
- Bake the enchiladas uncovered for 30-40 minutes, or until the cheese on top is brown and bubbly.
- Allow the enchiladas to cool at room temperature for a few minutes before serving.
