Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Cream cheese chicken enchiladas combine rich flavors with a creamy filling, making them a favorite among family and friends. With tender chicken enveloped in soft tortillas and smothered in a savory sauce, this dish is perfect for any occasion. Get ready to impress your guests with this easy yet delicious recipe that is sure to satisfy your cravings!
Ingredients
Here is the list of ingredients.
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1/2 cup green onions, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 25 minutes.
Nutritional Value
Here is the nutritional value of the dish based on 1 serving for 1 person (serving size: 2 enchiladas):
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbohydrates: 30g
- Sodium: 600mg
Step-by-Step Cooking Process
Here you need to write ONLY LIST (at least 10 items in the list) STEP-by-step detailed preparation “cream cheese chicken enchiladas recipe”, the size of this block is strictly from 1200 to 1500 characters.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, cumin, salt, and pepper.
- Warm tortillas in a skillet for about 30 seconds on each side to make them pliable.
- Spread 1/4 cup of the chicken mixture onto each tortilla.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Sprinkle remaining shredded cheese on top of the sauce.
- Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes.
- Garnish with chopped green onions and cilantro before serving.
Alternative Ingredients
You can substitute cooked chicken with shredded beef or pulled pork for a different flavor. Additionally, use low-fat cream cheese for a lighter version, or try dairy-free cream cheese for a vegan alternative.
Serving and Pairings
These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh salad. For drinks, consider serving with margaritas or a light beer to complement the flavors.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes. These enchiladas can also be frozen for up to 2 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Overfilling the tortillas can lead to spills while baking.
- Not warming the tortillas makes them prone to tearing.
- Using cold cream cheese can make mixing difficult.
- Neglecting to cover the dish can lead to dry enchiladas.
- Skipping the garnish can lead to a less appealing presentation.
Helpful Tips
- Use a mix of cheeses for added flavor.
- Experiment with different sauces for variety.
- Add diced tomatoes or peppers to the filling for extra texture.
- Top with sour cream or avocado for a creamy finish.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but they may alter the texture and flavor slightly.
How can I make these enchiladas spicier?
Add diced jalapeños to the chicken mixture or use a spicy enchilada sauce.
Can I prepare these enchiladas ahead of time?
Absolutely! Assemble them in advance and refrigerate until ready to bake.
What if I don’t have enchilada sauce?
You can substitute it with salsa or a homemade sauce made from tomatoes and spices.
Is this recipe suitable for freezing?
Yes, these enchiladas freeze well, making them a convenient option for meal prep.
Conclusion
Cream cheese chicken enchiladas are a delicious and easy dish that combines creamy filling and savory flavors. Perfect for any meal, they are sure to please everyone at the table. Enjoy this delightful recipe that brings comfort and satisfaction in every bite!
Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups cooked chicken shredded
- 8 oz cream cheese softened
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 can 10 oz enchilada sauce
- 8 corn tortillas
- 1/2 cup green onions chopped
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, cumin, salt, and pepper.
- Warm tortillas in a skillet for about 30 seconds on each side to make them pliable.
- Spread 1/4 cup of the chicken mixture onto each tortilla.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Sprinkle remaining shredded cheese on top of the sauce.
- Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes.
- Garnish with chopped green onions and cilantro before serving.
