Cream cheese chicken enchiladas are a delicious and comforting Mexican-inspired dish that combines the rich flavors of chicken, cream cheese, and enchilada sauce, all wrapped up in a soft tortilla. This dish has become a favorite among many, due to its easy preparation, versatility, and mouth-watering taste.
Enchiladas are a traditional Mexican dish that consists of a tortilla filled with a variety of ingredients, rolled up, and topped with a sauce. While there are many variations of enchiladas, the cream cheese chicken enchilada is a popular version that adds a creamy and tangy twist to the classic recipe.
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The creamy filling of this dish is made by mixing cooked chicken, cream cheese, and shredded cheese, along with other seasonings such as garlic, cumin, and chili powder. The tortillas are then filled with this mixture, rolled up, and placed in a baking dish. The enchiladas are then smothered in a savory enchilada sauce, and topped with more shredded cheese, before being baked to perfection.
The result is a dish that is creamy, savory, and packed with flavor. The combination of the tender chicken, tangy cream cheese, and spicy enchilada sauce creates a mouth-watering blend that is sure to satisfy even the pickiest of eaters.
Whether served as a main course or as a party appetizer, cream cheese chicken enchiladas are a crowd-pleaser that is sure to impress. So, grab your tortillas and get ready to enjoy a delicious and comforting dish that is perfect for any occasion!
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INGREDIENTS:
- 10 8“ tortillas made with flour
- 3 C.Of cooked chicken, shred it before using
- 2 C.Of Mexican MIX cheese, grated
- 2 small cans.Of .4 oz.Of green chiles
- 2 C. For chicken broth, I used the low sodium version
- 4 T.Of unsalted butter
- 1 medium Pkg. Of cream cheese, let it soften at room temperature
- 3 T.Of all-purpose flour
- 1 small lime juice
- 1 t.Of cumin
- 1/2 t.Of chili powder
- 1/2 t.Of Kosher salt
- 1/2 t.Of freshly ground pepper
- For garnish: Fresh cilantro
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INSTRUCTIONS:
1 ) Gently grease a 9.13-inch baking dish with non-stick spray, and preheat your oven to 350 degrees Fahrenheit.
2 ) In a mixing bowl, whisk together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and season with salt and pepper.
3 ) Took a tortilla and filled the chicken mixture with 3 tablespoons, put the seam side down in the baking dish. For the leftover tortillas and filling, Repeat the same step.
4 ) Melt the butter over medium-high heat in a medium saucepan, then whisk in the flour and cook until browned, around 2 to 3 minutes.
5 ) Make sure to season with salt and pepper, then steadily whisk in the green chiles and chicken broth. Stir in the remaining 1/2 cream cheese afterward and cook until thickened, around 7 mins.
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6 ) Remove it from the heat immediately and add the green chili sauce over the enchiladas, then top it up with the remaining cheese.
7 ) When done, put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
8 ) Broiled for about 5 minutes until lightly browned, and then took It off from the oven and enable it to rest for 15 to 20 minutes.
9 ) For garnish, I used fresh cilantro. ENJOY IT!
