Cream cheese chicken enchiladas are a delightful fusion of Mexican flavors and creamy goodness. These enchiladas boast tender chicken, tangy cream cheese, and spicy salsa rolled in warm tortillas and baked to perfection. This recipe is sure to become a family favorite!
Ingredients:
- 2 cups shredded cooked chicken
- 1 (8 oz) package cream cheese, softened
- 1 cup salsa (choose your preferred heat level)
- 1 cup shredded Mexican blend cheese, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 medium flour tortillas
- Optional toppings: chopped fresh cilantro, diced tomatoes, sliced jalapeños, sour cream
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- In a large mixing bowl, combine shredded chicken, softened cream cheese, salsa, half of the shredded Mexican blend cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
- Place a generous portion of the chicken mixture onto each tortilla, spreading it evenly down the center. Roll up the tortillas and place them seam side down in the prepared baking dish.
- Once all the enchiladas are rolled and placed in the baking dish, sprinkle the remaining shredded cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is golden brown.
- Garnish with optional toppings such as chopped fresh cilantro, diced tomatoes, sliced jalapeños, and sour cream before serving.
- Serve hot and enjoy the creamy, flavorful goodness of these cream cheese chicken enchiladas!
Tips and Variations:
- To save time, you can use rotisserie chicken or leftover cooked chicken.
- Customize the level of spice by choosing mild, medium, or hot salsa.
- Add diced green chilies to the chicken mixture for an extra kick of flavor.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
- Make a vegetarian version by swapping the chicken with black beans or roasted vegetables.
- These enchiladas can be assembled ahead of time and refrigerated until ready to bake. Just remember to adjust the baking time accordingly if baking from cold.
