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Cream Cheese Enchiladas Recipe

Indulge in Comfort: Cream Cheese Enchiladas Recipe

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Elevate your dinner game with this irresistible Cream Cheese Enchiladas recipe. Packed with creamy goodness, tender chicken, and a burst of Mexican flavors, these enchiladas are a surefire crowd-pleaser. Whether you’re entertaining guests or simply craving a comforting meal, this dish will satisfy your taste buds and leave you wanting more. Join us as we dive into the world of cheesy, flavorful enchiladas and learn how to create this mouthwatering masterpiece.

Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 3 cups shredded cooked chicken
  • 2 cups shredded Mexican cheese
  • 3 tablespoons unsalted butter
  • 2 cups chicken broth
  • 1 (4 oz) can diced green chiles
  • 8 (6-inch) corn tortillas
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • Optional: 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro as garnish
  • Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the softened cream cheese, shredded chicken, and 1 cup of shredded Mexican cheese. Mix until well combined.
  3. In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, until golden brown and fragrant.
  4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes.
  5. Stir in the diced green chiles, lime juice, optional chili powder, salt, and pepper. Remove from heat and set aside.
  6. Warm the corn tortillas in the microwave or on the stovetop until pliable.
  7. Spoon a generous portion of the chicken and cream cheese mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  8. Pour the prepared sauce over the enchiladas, making sure to cover them evenly.
  9. Sprinkle the remaining shredded Mexican cheese over the top of the enchiladas.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  11. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and the enchiladas are heated through.
  12. Garnish with fresh cilantro and optional toppings such as diced tomatoes, sliced olives, sliced jalapeños, and chopped green onions.

Cook Notes and Variations

  • If you prefer a spicier dish, you can add diced jalapeños or a dash of hot sauce to the cream cheese mixture.
  • For a vegetarian version, you can substitute black beans or sautéed vegetables for the shredded chicken.
  • Feel free to customize the filling with your favorite ingredients such as diced onions, bell peppers, or corn.
  • Serve the enchiladas with a side of Mexican rice, refried beans, or a crisp green salad for a complete meal.

FAQs (Frequently Asked Questions)

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. Simply cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator. Bake as directed when ready to serve.

Q: Can I use flour tortillas instead of corn tortillas? A: While corn tortillas are traditionally used for enchiladas, you can certainly use flour tortillas if you prefer. Just keep in mind that flour tortillas tend to be softer and may become mushy if overfilled or baked for too long.

Q: Can I freeze leftover enchiladas? A: Yes, you can freeze leftover enchiladas for future meals. Wrap them tightly in aluminum foil or plastic wrap and store them in an airtight container in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating in the oven or microwave.

Keto and Low-Carb Versions

For those following a keto or low-carb diet, you can make a few simple substitutions to create a version of Cream Cheese Enchiladas that fits your dietary needs:

  • Use low-carb tortillas or lettuce leaves as wraps instead of corn tortillas.
  • Replace the all-purpose flour with almond flour or coconut flour to thicken the sauce.
  • Opt for a keto-friendly cheese such as cheddar, mozzarella, or pepper jack.

With these substitutions, you can enjoy the delicious flavors of enchiladas while staying within your dietary goals.

Cream Cheese Enchiladas are a decadent and satisfying dish that is perfect for any occasion. With their creamy filling, flavorful sauce, and cheesy topping, they are sure to be a hit with family and friends alike. Whether you’re serving them for a weeknight dinner or a special gathering, these enchiladas will leave everyone craving for more. So gather your ingredients, roll up your sleeves, and get ready to enjoy the irresistible goodness of homemade Cream Cheese Enchiladas.

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