CREAM CHEESE CHICKEN ENCHILADAS

Cream Cheese Chicken Enchiladas are a delicious and satisfying Mexican-inspired dish that brings together the creaminess of cream cheese, the bold flavors of seasoned chicken, and the richness of enchilada sauce. This cheesy and flavorful delight is perfect for a family dinner or a gathering with friends. In this article, we’ll share the Cream Cheese Chicken Enchiladas recipe, along with a handy table sheet format for the ingredients. Get ready to savor the goodness of this delectable Mexican-inspired meal!

Ingredients:

Cooking Cream Cheese Chicken Enchiladas is a delightful experience with the right ingredients. Here’s a table sheet format listing all you need:

Ingredients Quantity
Cooked Chicken, shredded 2 cups
Cream Cheese, softened 8 oz (1 package)
Sour Cream 1/2 cup
Enchilada Sauce 2 cups
Green Chilies, diced 1 can (4 oz)
Diced Tomatoes with Green Chilies 1 can (10 oz)
Ground Cumin 1 teaspoon
Chili Powder 1 teaspoon
Salt and Pepper To taste
Shredded Cheese (Mexican blend or Cheddar) 2 cups
Flour Tortillas (8-inch) 10
Fresh Cilantro, chopped For garnish

Now that you have all the ingredients ready, let’s proceed with the step-by-step instructions to create these Cream Cheese Chicken Enchiladas!

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, diced green chilies, ground cumin, chili powder, salt, and pepper. Mix until well combined.
  3. In a separate bowl, mix together the enchilada sauce and diced tomatoes with green chilies.
  4. Pour 1 cup of the enchilada sauce mixture into the bottom of the greased baking dish, spreading it out evenly.
  5. Take a flour tortilla and spoon a generous amount of the cream cheese chicken mixture onto the center of the tortilla.
  6. Roll up the tortilla tightly, enclosing the filling, and place it seam-side down in the baking dish.
  7. Repeat this process with the remaining tortillas and filling, arranging them side by side in the baking dish.
  8. Pour the remaining enchilada sauce mixture over the rolled tortillas, covering them entirely.
  9. Sprinkle the shredded cheese over the top of the enchiladas, creating a generous layer.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  11. Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and slightly golden.
  12. Remove the Cream Cheese Chicken Enchiladas from the oven and let them cool for a few minutes before serving.

 

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