Cream Cheese Chicken Enchiladas
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.
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.
Notes
These Cream Cheese 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!
