Oh my goodness, let me tell you about my absolute favorite dinner dish: cream cheese chicken enchiladas! These beauties are not just your average enchiladas; they’re creamy, savory, and oh-so-satisfying. The combination of tender chicken, rich cream cheese, and a hint of spices wrapped in soft tortillas is like a warm hug on a plate!
What I love most about this recipe is how simple yet indulgent it is. I remember the first time I made them for my family; it was a chilly evening, and I wanted something comforting. The moment I pulled them out of the oven and that cheesy goodness started bubbling, the kitchen smelled like a cozy Mexican restaurant! My family couldn’t wait to dig in, and their smiles as they took the first bite were priceless. They’re not just a meal; they’re a memory for me.
Whether it’s a weeknight dinner or a gathering with friends, these cream cheese chicken enchiladas always steal the show. Trust me, once you try them, they’ll become a staple in your home too!
Ingredients for Cream Cheese Chicken Enchiladas 2
Here’s what you’ll need to whip up these creamy delights. I promise, the ingredients are simple and easy to gather!
- 2 cups cooked shredded chicken: You can use leftover chicken or grab a rotisserie chicken for convenience. Either way, make sure it’s tender and juicy!
- 8 oz cream cheese, softened: This is the star of the show! Let it sit at room temperature for a while so it mixes nice and smooth.
- 1 cup shredded cheese (cheddar or Monterey Jack): I usually go for a mix of both for that melty, gooey goodness. Whatever you choose, it should be delicious!
- 1 can (10 oz) enchilada sauce: Pick your favorite brand or homemade if you’re feeling adventurous! This sauce adds just the right kick.
- 8 flour tortillas: I prefer the large ones for a hearty roll. They’re soft and perfect for wrapping around all that goodness.
- 1/2 cup chopped green onions: Fresh and vibrant! These add a bit of crunch and a burst of flavor.
- 1 tsp garlic powder: A must for that aromatic depth! If you love garlic, don’t hesitate to sprinkle a little extra.
- 1 tsp cumin: This spice brings a warm, earthy note that complements the other flavors beautifully.
Gather these ingredients, and you’ll be on your way to a meal that’s sure to impress!
How to Prepare Cream Cheese Chicken Enchiladas 2
Alright, let’s dive into the fun part—making these delicious cream cheese chicken enchiladas! Follow these steps, and you’ll have a mouthwatering dish ready to bake in no time.
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This is super important because it makes sure the enchiladas cook evenly and get that lovely bubbly top! While the oven heats up, you can get everything else ready.
Mix the Filling
In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, 1/2 cup of the shredded cheese, chopped green onions, garlic powder, and cumin. I like to use a fork or a spatula to mix everything together until it’s well combined and creamy. You want that nice, smooth texture—just make sure there aren’t any lumps of cream cheese hiding in there!
Assemble the Enchiladas
Now comes the fun part—assembling your enchiladas! Take a tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture onto the center. Then, roll it up tightly and place it seam-side down in a greased baking dish. Repeat this process until all the tortillas are filled and in the dish. It’s like a little assembly line of deliciousness!
Bake the Enchiladas
Once your enchiladas are all snug in the baking dish, pour the enchilada sauce evenly over the top, making sure each one is well-coated. Then, sprinkle the remaining shredded cheese on top for that gooey finish. Pop them in the preheated oven and bake for 20 to 25 minutes, or until they’re bubbly and golden. You’ll know they’re ready when your kitchen is filled with that irresistible cheesy aroma!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Creamy texture that melts in your mouth, thanks to the cream cheese.
- Delicious flavor that balances savory chicken with a hint of spice.
- Customizable! You can add your favorite toppings like sour cream or avocado.
- Great for leftovers—if there are any, that is!
- A family-friendly dish that even picky eaters will love.
- Comfort food at its finest; it warms you up from the inside out!
Tips for Success with Cream Cheese Chicken Enchiladas 2
Alright, let’s make sure you knock these cream cheese chicken enchiladas out of the park! Here are my favorite tips and tricks to elevate your dish to the next level:
- Use Rotisserie Chicken: For the quickest prep, grab a rotisserie chicken from the store. It saves time and adds a delightful flavor that’s already seasoned!
- Don’t Skimp on the Cheese: Trust me, the more cheese, the better! You can mix in different kinds of cheese like pepper jack for a spicy kick or even some queso fresco for a twist.
- Add Green Chiles: If you like a bit of heat, toss in some chopped green chiles into the filling. They add a fantastic depth of flavor and a little zing!
- Experiment with Tortillas: While flour tortillas are my go-to, you can switch it up with corn tortillas for a gluten-free option. Just make sure to warm them up first to prevent tearing!
- Top It Off: After baking, consider garnishing with fresh cilantro, diced tomatoes, or even a sprinkle of lime juice for a burst of freshness.
- Make Ahead: You can assemble the enchiladas ahead of time and keep them in the fridge for a few hours before baking. Just pour the sauce on right before you pop them in the oven!
- Try Different Sauces: Don’t hesitate to experiment with different enchilada sauces. A green salsa verde can give it a delightful twist!
With these tips, you’ll be well on your way to making the best cream cheese chicken enchiladas ever! Enjoy the process and most importantly, have fun in the kitchen!
Nutritional Information
Here’s the scoop on the nutritional values for these creamy, dreamy cream cheese chicken enchiladas. Keep in mind, these are estimates, but they should give you a good idea of what you’re enjoying!
- Serving Size: 1 enchilada
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
So, as you can see, these enchiladas are a satisfying meal that packs a punch of flavor and nutrition! Perfect for a cozy dinner or a gathering with friends, you can feel good about indulging in this tasty dish!
FAQ About Cream Cheese Chicken Enchiladas 2
Got questions about these delicious cream cheese chicken enchiladas? Don’t worry, I’ve got you covered! Here are some common queries that pop up, and I’m here to give you the answers:
Can I use frozen chicken for this recipe?
Absolutely! Just make sure to fully cook and shred the chicken before mixing it with the other ingredients. It’s a great way to save time!
Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and cover them tightly with plastic wrap. Pop them in the fridge for a few hours or even overnight. Just pour the enchilada sauce on top before baking!
What can I serve with cream cheese chicken enchiladas?
I love serving them with a side of Mexican rice or a fresh green salad. Also, some simple guacamole or chips with salsa make great accompaniments!
Can I use a different type of cheese?
Of course! Feel free to mix and match your favorite cheeses. Pepper jack adds a nice kick, or you can try some mozzarella for a different flavor profile.
How do I store leftovers?
Place any leftovers in an airtight container in the refrigerator. They’re good for about 3 to 4 days. Just reheat them in the oven or microwave when you’re ready to enjoy again!
What’s the best way to reheat these enchiladas?
For the best results, reheat them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through. This keeps the tortillas nice and soft!
Can I make these enchiladas spicy?
Definitely! You can add diced jalapeños to the filling or use a spicier enchilada sauce. It’s all about personal preference, so make it as spicy as you like!
Are these enchiladas gluten-free?
Yes, just make sure to use gluten-free flour tortillas or corn tortillas, and you’re good to go!
I hope these answers help you feel more confident in making these scrumptious cream cheese chicken enchiladas! If you have any more questions, just let me know. Enjoy your cooking adventure!
Storage & Reheating Instructions
So, you’ve made these scrumptious cream cheese chicken enchiladas, and you’ve got some leftovers (if you’re lucky!). Here’s how to store them properly and reheat them for the best taste!
First things first, let them cool down to room temperature before storing. This helps prevent condensation, which can make the tortillas soggy. Once cooled, transfer any leftovers to an airtight container. They’ll keep well in the fridge for about 3 to 4 days. Just make sure to seal them tightly so they stay fresh!
When it comes to reheating, my favorite method is using the oven. Preheat it to 350°F (175°C) and place the enchiladas in a baking dish. Cover them with aluminum foil to keep them from drying out, and heat for about 10 to 15 minutes, or until they’re warmed through. If you want that delightful bubbly cheese effect again, you can remove the foil for the last few minutes of baking to let the cheese melt beautifully!
If you’re in a hurry, the microwave works too! Just pop one on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Heat for 1-2 minutes, checking to see if it’s warmed to your liking. Just be careful not to overdo it, or the tortillas might get a bit chewy.
With these storage and reheating tips, you can savor the creamy goodness of your enchiladas all over again. Enjoy every bite!
Print
Cream Cheese Chicken Enchiladas 2: 7 Comforting Bites
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cream cheese chicken enchiladas are a creamy and savory dish perfect for dinner.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1/2 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp cumin
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream cheese, 1/2 cup shredded cheese, green onions, garlic powder, and cumin.
- Spoon mixture onto each tortilla and roll them up.
- Place rolled tortillas in a baking dish.
- Pour enchilada sauce over the top.
- Sprinkle remaining cheese on top.
- Bake for 20-25 minutes until bubbly.
Notes
- Use rotisserie chicken for convenience.
- Top with sour cream or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: cream cheese chicken enchiladas
