Welcome, food lovers! Today we’re introducing our all-time favorite recipe, Cream Cheese Chicken Enchiladas. A true crowd-pleaser that’s packed with flavor, this dish is a must-try for anyone seeking a hearty meal that hits all the right notes.
My husband and our little ones absolutely adore these Cream Cheese Chicken Enchiladas. They’ve become a staple in our weekly meal plan. Their eyes light up every time I pull the baking dish out of the oven – it’s that magical!
Delicious Cream Cheese Chicken Enchiladas
Why These Chicken Enchiladas are a Family Favorite ?
These Chicken Enchiladas aren’t your ordinary enchiladas. They’re a fusion of creamy, cheesy goodness with the hearty flavors of shredded chicken, salsa, and corn. Topped with extra cheese and baked until golden, these enchiladas will make you feel like you’re dining at a gourmet Mexican restaurant right in your own home.
Ingredients :
- 140 grams (5 ounces) of softened cream cheese
- 60 ml (1/4 cup) sour cream
- 470 ml (2 cups) salsa of choice
- 225 grams (1 cup) shredded cheddar cheese, divided
- 225 grams (1 cup) shredded pepper-jack cheese, divided
- 470 grams (2 cups) cooked shredded chicken
- 165 grams (1 cup) thawed frozen corn kernels
- 2.5 ml (1/2 tsp) chili powder
- 1.25 ml (1/4 tsp) cumin
- Salt and pepper to taste
- 4 scallions, thinly sliced
- 8 large (8-inch) flour tortillas
How to Create These Cream Cheese Chicken Enchiladas ?
Start by preheating your oven to 325°C.
Blend the cream cheese and sour cream in a medium container, then add half a teaspoon of your chosen salsa and stir in half a cup of each type of cheese.
In a separate bowl, stir together the corn, cumin, chili powder, pepper, chicken, and half the scallions.
Spread about half a cup of salsa into the bottom of a baking dish. Place half a cup of the filling onto a tortilla, roll it up, and place it seam-side down in the dish. Repeat with the remaining tortillas.
Pour the remaining salsa over the enchiladas, making sure to cover them entirely. Sprinkle the rest of the cheese over the top.
Place the dish in the preheated oven and bake until hot and bubbly, around 25 minutes. Finish with a sprinkling of the remaining scallions.
Notes:
These Chicken Enchiladas can be assembled the day before and chilled overnight or frozen for a quick and easy dinner another day. They’re perfect for feeding a crowd!
These Recipe are the perfect combination of creamy, cheesy, and hearty flavors, making it a family favorite. Give it a try, and it just might become a staple in your home too!
For more delicious recipes like this one, visit our website at jevibe.com
Delicious Cream Cheese Chicken Enchiladas
Frequently Asked Questions:
Can I use a different type of cheese “Cream Cheese Chicken Enchiladas”?
Yes, feel free to substitute with your favorite cheese. Just make sure it melts well to get that gooey texture we love in our Chicken Enchiladas!
Can I add other ingredients to the filling “Cream Cheese Chicken Enchiladas”?
Definitely! You can add bell peppers, beans, or even switch up the protein with beef or turkey. The recipe is quite flexible.
Cream Cheese Chicken Enchiladas
Ingredients
- 140 grams 5 ounces of softened cream cheese
- 60 ml 1/4 cup sour cream
- 470 ml 2 cups salsa of choice
- 225 grams 1 cup shredded cheddar cheese, divided
- 225 grams 1 cup shredded pepper-jack cheese, divided
- 470 grams 2 cups cooked shredded chicken
- 165 grams 1 cup thawed frozen corn kernels
- 2.5 ml 1/2 tsp chili powder
- 1.25 ml 1/4 tsp cumin
- Salt and pepper to taste
- 4 scallions thinly sliced
- 8 large 8-inch flour tortillas
Instructions
- Blend the cream cheese and sour cream in a medium container, then add half a teaspoon of your chosen salsa and stir in half a cup of each type of cheese.
- In a separate bowl, stir together the corn, cumin, chili powder, pepper, chicken, and half the scallions.
- Spread about half a cup of salsa into the bottom of a baking dish. Place half a cup of the filling onto a tortilla, roll it up, and place it seam-side down in the dish. Repeat with the remaining tortillas.
- Pour the remaining salsa over the enchiladas, making sure to cover them entirely. Sprinkle the rest of the cheese over the top.
- Place the dish in the preheated oven and bake until hot and bubbly, around 25 minutes. Finish with a sprinkling of the remaining scallions.
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