Prepare to tantalize your taste buds with our Cream Cheese Chicken Enchiladas. These decadent enchiladas are a delightful fusion of creamy cheese, tender chicken, and zesty flavors, all wrapped up in a warm flour tortilla. Whether you’re hosting a fiesta or simply craving a comforting meal, these enchiladas are sure to be a hit with family and friends. Join us as we guide you through creating this irresistible dish that will have everyone coming back for seconds.
Ingredients:
- 8-10 flour tortillas
- 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
- 1-2 (4 oz.) cans green chiles
- 3 cups cooked chicken, shredded
- 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- Fresh cilantro, garnish, optional
Instructions:
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the Filling:
- In a large mixing bowl, combine half of the cream cheese (4 oz.), shredded chicken, green chiles, and 1 cup of grated Mexican blend cheese. Mix until well combined.
- Fill the Tortillas:
- Spoon the chicken and cheese mixture evenly onto each flour tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.
- Make the Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and fragrant.
- Gradually whisk in the chicken broth, lime juice, cumin, chili powder, salt, and pepper. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Stir in the remaining cream cheese (4 oz.) until melted and smooth.
- Pour Sauce Over Enchiladas:
- Pour the creamy sauce over the assembled enchiladas in the baking dish, ensuring they are evenly coated.
- Bake:
- Sprinkle the remaining 1 cup of grated Mexican blend cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the foil from the baking dish and garnish the enchiladas with fresh cilantro, if desired.
- Serve the Cream Cheese Chicken Enchiladas hot, with your favorite toppings such as sour cream, salsa, or guacamole.
Cook’s Notes and Variations:
- Add Vegetables: Enhance the filling with diced bell peppers, onions, or spinach for added flavor and nutrition.
- Protein Variation: Substitute shredded beef, pork, or tofu for the chicken for a different twist on these enchiladas.
- Spice Level: Adjust the amount of green chiles and chili powder to suit your preference for heat.
Frequently Asked Questions (FAQs):
Q: Can I use corn tortillas instead of flour tortillas? A: Yes, you can use corn tortillas for a gluten-free version of this recipe. Just be sure to warm them slightly before filling and rolling to prevent cracking.
Q: Can I make these enchiladas ahead of time? A: Yes, you can assemble the enchiladas up to a day in advance and refrigerate them until ready to bake. Allow them to come to room temperature before baking as directed.
Q: Can I freeze leftover enchiladas? A: Absolutely! Wrap individual enchiladas or the entire baking dish tightly in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
Q: What can I serve with these enchiladas? A: These enchiladas pair well with a variety of side dishes such as Mexican rice, refried beans, or a crisp green salad.
Q: Is there a dairy-free version of this recipe? A: Yes, you can use dairy-free cream cheese and shredded cheese alternatives to make a dairy-free version of these enchiladas.
Keto and Low-Carb Versions:
For those following a keto or low-carb diet, you can make the following substitutions:
- Tortillas: Use low-carb or keto-friendly tortillas made from almond flour or coconut flour.
- Flour Thickener: Substitute almond flour or coconut flour for the all-purpose flour in the sauce to reduce the carb content.
- Dairy: Choose full-fat dairy options such as cream cheese and cheese for a higher fat content and lower carb count.
In conclusion, our Cream Cheese Chicken Enchiladas are a deliciously creamy and satisfying dish that’s perfect for any occasion. With their tender chicken, gooey cheese, and flavorful sauce, these enchiladas are sure to become a family favorite. Whether you’re enjoying them for dinner tonight or meal prepping for the week ahead, these enchiladas are guaranteed to please. So gather your ingredients and get ready to indulge in a taste sensation that will leave you craving more!
