Cream Cheese Enchiladas
Cream Cheese Enchiladas are a comforting dish with creamy filling and savory flavors, perfect for family dinners or gatherings.
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 9x13 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.
Notes
Serve with additional green enchilada sauce, fresh cilantro, sour cream, or sliced avocado for extra flavor. Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.