Oh my goodness, let me tell you about these cream cheese chicken enchiladas! They’re not just your average enchiladas; they’re a creamy, dreamy twist on the classic dish that’s sure to warm your heart and fill your belly. I love how the cream cheese adds this luscious texture that just melts in your mouth, making every bite feel like a cozy hug. Trust me, once you try these, they’ll become a regular in your dinner rotation. They’re perfect for weeknight dinners or when you want to impress guests with something deliciously comforting. Let’s dive into making these tasty treats!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1 cup salsa
- 1 cup shredded cheese (cheddar or your favorite blend)
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
How to Prepare Cream Cheese Chicken Enchiladas
Step-by-Step Instructions
Alright, let’s get you started on these creamy enchiladas! First things first, go ahead and preheat your oven to 350°F (175°C). This is super important because we want those enchiladas to bake evenly and get all melty and delicious.
In a large mixing bowl, combine the shredded chicken, cream cheese, salsa, garlic powder, and onion powder. Give it a good mix until everything is well combined and creamy. You can use a fork or even your hands—whatever works best for you!
Now, it’s time to warm those flour tortillas. Just pop them in a skillet on low heat for a minute or so on each side until they’re soft and pliable. This step makes rolling them up way easier.
Once your tortillas are warm, spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, then roll them up snugly and place them seam side down in a baking dish. Repeat until all the filling is used up.
Next, top your rolled enchiladas with the remaining salsa and sprinkle the shredded cheese on top. Drizzle with a little olive oil for that extra touch of flavor. Now, pop them into the oven and bake for 25-30 minutes until everything is bubbly and the cheese is melted and golden. Wow, the smell is going to be fantastic!
Once they’re done, let them sit for a few minutes before serving. Enjoy every creamy, cheesy bite!
Nutritional Information
Now, let’s talk numbers! Here’s an estimated breakdown of what you can expect in each serving of these delightful cream cheese chicken enchiladas. Keep in mind that these values can vary slightly based on the specific ingredients you use, but this should give you a good idea:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
So, there you have it! These enchiladas are not only creamy and delicious but also pack a decent protein punch to keep you satisfied. Perfect for a comforting meal that won’t leave you feeling too guilty!
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, these enchiladas come together in no time, making them perfect for busy weeknights.
- Creamy Texture: The cream cheese creates a rich and velvety filling that takes your taste buds on a delightful ride, leaving you craving more.
- Delicious Flavor: The combination of chicken, salsa, and spices offers a mouthwatering explosion of flavors that’s hard to resist.
- Crowd-Pleaser: Whether you’re serving family or friends, these enchiladas are sure to impress and satisfy everyone’s cravings.
- Customizable: Feel free to add your favorite toppings or spices, making each batch uniquely yours!
- Comfort Food Classic: They embody everything we love about comfort food—warm, hearty, and utterly satisfying!
Tips for Success
Now, let me share some of my favorite tips to help you make the *absolute best* cream cheese chicken enchiladas! Trust me, these little nuggets of wisdom will take your dish from good to *oh wow*!
- Use Quality Ingredients: The better the ingredients, the better your enchiladas will taste. Opt for fresh salsa or even homemade if you have the time—it makes such a difference!
- Don’t Overfill: It’s tempting to stuff those tortillas to the brim, but too much filling can make them burst while baking. Aim for about 2-3 tablespoons of the mixture per tortilla for perfect rolls.
- Warm Tortillas: Seriously, don’t skip the step of warming your tortillas! This makes them more pliable and prevents them from tearing when you roll them. A little love goes a long way!
- Experiment with Cheese: While I love a good shredded cheese topping, mixing in some crumbled queso fresco or even a sprinkle of pepper jack can add an extra layer of flavor that’s simply divine!
- Let Them Rest: After baking, give your enchiladas a few minutes to cool down before serving. This helps the filling set a bit, making them easier to cut and serve without falling apart.
- Fresh Toppings: Consider adding fresh toppings like diced avocados, chopped cilantro, or a squeeze of lime juice right before serving. They add a refreshing pop that complements the creamy filling perfectly!
- Make It Your Own: Don’t hesitate to adjust the spices or add in some black beans or corn to the filling. This recipe is super versatile, and I love how you can make it uniquely yours!
With these tips in your back pocket, you’re all set to whip up some seriously delicious cream cheese chicken enchiladas that will have everyone coming back for seconds—maybe even thirds! Enjoy the cooking adventure!
Variations
Feeling adventurous? Let’s mix things up a bit! One of the best parts about making cream cheese chicken enchiladas is how versatile they are. Here are some fun variations to try that will keep your taste buds excited!
- Swap the Protein: Instead of chicken, try using shredded beef, turkey, or even pulled pork for a different flavor profile. If you’re going meatless, black beans or sautéed veggies make a fantastic filling, too!
- Spice It Up: Want some heat? Add diced jalapeños or a sprinkle of cayenne pepper to the filling. You could also use a spicy salsa to kick things up a notch. Your taste buds will thank you!
- Cheesy Goodness: Mix in different types of cheese to the filling. Try using pepper jack for a little kick or a creamy Monterey Jack for a rich flavor. You can even blend in some cream cheese with herbs for an extra layer of deliciousness!
- Herb It Up: Fresh herbs like cilantro, parsley, or even chives can add a burst of freshness. Just chop them up and mix them into the filling for a vibrant touch!
- Alternative Sauces: While salsa is classic, don’t hesitate to experiment with green enchilada sauce or even a creamy white sauce. It’ll give your enchiladas a whole new vibe!
- Top It Your Way: Get creative with toppings! Try adding sour cream, guacamole, or even a drizzle of chipotle sauce on top. For a crunch, sprinkle some crushed tortilla chips or fresh pico de gallo before serving.
- Make It Breakfast: Want to change things up for brunch? Use scrambled eggs and breakfast sausage or bacon as your filling, and top with cheese and salsa for a delicious breakfast twist!
These variations are just a starting point—feel free to get creative and make this recipe your own! Each tweak brings a new adventure to the table, and I can’t wait for you to find your favorite combo!
Storage & Reheating Instructions
Alright, let’s talk about how to make sure your delicious cream cheese chicken enchiladas stay just as tasty for the next meal! If you happen to have leftovers (which is rare, but it happens!), here’s how to store them properly:
- Cool Down: First, let your enchiladas cool down to room temperature. This is super important because putting hot food directly into the fridge can create condensation and make them soggy.
- Store in an Airtight Container: Once they’re cooled, transfer the enchiladas into an airtight container. This will keep them fresh and prevent any unwanted odors from the fridge sneaking into your meal.
- Refrigerate: You can keep your enchiladas in the fridge for up to 3-4 days. If you’re like me and want to savor them a bit longer, you can also freeze them!
- Freezing: To freeze, wrap the enchiladas tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll last in the freezer for about 2-3 months. Just label them with the date so you know when you made them!
Now, let’s talk reheating. You want to maintain that creamy goodness, right? Here’s how to do it:
- Oven Method: The best way to reheat your enchiladas is in the oven. Preheat it to 350°F (175°C), place the enchiladas in a baking dish, and cover them with foil to keep them moist. Bake for about 20-25 minutes or until heated through.
- Microwave Method: If you’re in a hurry, you can microwave them. Place one or two enchiladas on a microwave-safe plate, cover with a damp paper towel (this keeps them from drying out), and heat for about 1-2 minutes, checking frequently until warm.
- Check for Warmth: No matter how you reheat them, make sure they’re heated all the way through. You want that creamy filling to be piping hot!
With these storage and reheating tips, you’ll be able to enjoy your cream cheese chicken enchiladas just as deliciously as the first time around! Happy eating!
FAQ Section
Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a huge time-saver and adds great flavor. Just shred it up, and you’re good to go!
Can I make these enchiladas ahead of time?
Yes, you can! Assemble the enchiladas, cover them, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go in cold.
What if I don’t have flour tortillas?
No problem! You can use corn tortillas instead. Just make sure to warm them up first to prevent them from tearing when you roll them.
Can I freeze the enchiladas?
Definitely! You can freeze them before or after baking. If freezing before baking, just wrap them tightly and they’ll be good for about 2-3 months. Bake them straight from the freezer, adding a little extra time to ensure they’re heated through.
How can I make these enchiladas spicier?
If you like it hot, add diced jalapeños to the filling or top them with a spicy salsa before baking. You could also mix in some chipotle powder for a smoky kick!
What toppings work best?
I love topping these with fresh avocado, chopped cilantro, a dollop of sour cream, or a squeeze of lime juice. They really elevate the flavors!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep them longer, freezing is a great option!
Can I make these enchiladas vegetarian?
Absolutely! You can swap the chicken for sautéed vegetables like bell peppers, zucchini, or mushrooms. Black beans or lentils also make fantastic fillings!
Learn more about cream cheese chicken variations.
Print
Cream cheese chicken enchiladas for a cozy dinner delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cream cheese chicken enchiladas are a delicious and creamy twist on traditional enchiladas.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese
- 1 cup salsa
- 1 cup shredded cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cream cheese, salsa, garlic powder, and onion powder.
- Warm the tortillas in a skillet until soft.
- Spoon the chicken mixture into each tortilla and roll them up.
- Place the rolled tortillas seam side down in a baking dish.
- Top with remaining salsa and shredded cheese.
- Drizzle olive oil over the top.
- Bake for 25-30 minutes or until heated through and cheese is melted.
Notes
- Use rotisserie chicken for convenience.
- Feel free to add your favorite toppings like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: cream cheese chicken enchiladas, chicken enchiladas, creamy enchiladas
