Oh my goodness, let me tell you about my absolute favorite comfort food: cream cheese chicken enchiladas! They’re creamy, cheesy, and oh-so-delicious, making them the perfect dish for a cozy night in or a fun family gathering. I remember the first time I made these for my friends; the kitchen was filled with the most inviting aroma, and everyone couldn’t wait to dig in! My secret? The cream cheese adds a rich texture that just elevates the whole experience. Trust me, once you try these, you’ll be dreaming about them long after the last bite! Plus, they’re super easy to whip up, so you can enjoy a homemade feast without spending all day in the kitchen. Let’s get cooking!
Ingredients for Cream Cheese Chicken Enchiladas
Gather these simple, yet essential ingredients to create the most mouthwatering cream cheese chicken enchiladas:
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack!)
- 1 cup enchilada sauce (store-bought or homemade, your choice!)
- 8 flour tortillas (feel free to use corn tortillas if you prefer!)
- 1/2 cup chopped green onions (for that fresh crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
These ingredients come together to create a dish that’s not just delicious but also incredibly comforting! Don’t forget to have everything prepped and ready to go—trust me, it makes the cooking process so much smoother!
How to Prepare Cream Cheese Chicken Enchiladas
Ready to dive into the deliciousness? Let’s get started on these creamy enchiladas! I promise, the process is as fun as the end result!
Preheating the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because starting with a hot oven ensures your enchiladas cook evenly and get that lovely bubbly cheese topping we all love. Trust me, you don’t want to skip this part!
Preparing the Filling
In a large mixing bowl, combine your cooked shredded chicken, softened cream cheese, garlic powder, onion powder, salt, and pepper. I like to use a fork or a spatula to really get in there and mix everything together until it’s nice and creamy. This filling is where the magic happens, so make sure it’s well blended! The flavors will meld beautifully when they bake.
Assembling the Enchiladas
Now, grab your baking dish and spread a layer of enchilada sauce on the bottom—this keeps your enchiladas from sticking and adds extra flavor! Next, take a flour tortilla, spoon some of that delicious filling into the center, and roll it up tightly. Place the rolled enchiladas seam side down in the baking dish, making sure they’re snug but not overcrowded. Oops, if you spill some filling, don’t worry! Just scoop it back in.
Baking the Enchiladas
Once all your enchiladas are in the dish, pour the remaining enchilada sauce over the top, making sure to cover them well. Then, sprinkle on the shredded cheese and chopped green onions. Bake in your preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly. You’ll know they’re ready when the kitchen is filled with that irresistible aroma, and the cheese is golden and gooey. Yum!
Tips for Success
Want to take your cream cheese chicken enchiladas to the next level? Here are some of my favorite tips! First off, don’t hesitate to add in some veggies like bell peppers or spinach to the filling for an extra burst of flavor and nutrition. They’ll blend right in, and you won’t even notice they’re there—just deliciousness! If you’re looking for a gluten-free option, swap out the flour tortillas for corn tortillas; they work beautifully too!
And here’s a little serving suggestion: top your enchiladas with a dollop of sour cream or a few slices of avocado for that creamy contrast. It really elevates the dish and makes it even more satisfying. Trust me, these little extras make a world of difference!
Nutritional Information Disclaimer
When it comes to nutrition, I want to remind you that values can vary based on the specific ingredients and brands you use. So, while I’m sharing some typical nutritional values for these cream cheese chicken enchiladas, please keep in mind that they’re just estimates. For your reference, one enchilada usually contains around:
- Calories: 350
- Fat: 18g
- Protein: 20g
- Carbohydrates: 30g
- Sugar: 2g
- Sodium: 600mg
Always feel free to adjust and make this recipe your own, and don’t hesitate to check the labels of your ingredients for the most accurate information. Happy cooking!
FAQ Section
Can I use different types of cheese?
Absolutely! While I love a good cheddar and Monterey Jack blend, you can switch it up with pepper jack for some heat or even a creamier cheese like mozzarella. Just be sure to stick with a cheese that melts well!
Can I make these enchiladas ahead of time?
Yes! You can prepare the enchiladas, place them in the baking dish, and cover them tightly with plastic wrap. Just pop them in the fridge for up to 24 hours before baking. When you’re ready, remove the wrap and bake as directed; you might need to add a few extra minutes to the cooking time since they’ll be cold.
What if I have leftovers?
Leftover cream cheese chicken enchiladas can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the oven at 350°F (175°C) until warmed through, or in the microwave if you’re in a hurry!
Can I freeze these enchiladas?
Yes, you can! Just assemble them, but don’t bake them. Wrap the dish tightly with plastic wrap and then foil, and they’ll keep in the freezer for about 2-3 months. When you’re ready to enjoy, let them thaw overnight in the fridge and then bake as usual.
How can I customize the filling?
Feel free to get creative! You can add black beans, corn, or even some diced tomatoes for extra flavor and texture. Just keep in mind that if you add more ingredients, you might need to adjust the amount of cream cheese and chicken to keep that creamy goodness!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 40 minutes!
- Creamy texture from the cream cheese that melts in your mouth.
- Delicious flavor that combines savory chicken with zesty enchilada sauce.
- Perfect for family dinners or gatherings with friends.
- Customizable with your favorite veggies or spices.
Trust me, once you make these, they’ll become a go-to for any occasion! They’re just that good!
Serving Suggestions
These cream cheese chicken enchiladas are simply divine on their own, but pairing them with the right sides can elevate your meal even more! I love serving mine with a side of fluffy Mexican rice—it’s perfect for soaking up all that delicious enchilada sauce. Black beans are another fantastic choice; their earthy flavor complements the creaminess perfectly. If you’re in the mood for something fresh, a crisp salad with avocado, lime, and a sprinkle of cilantro adds a refreshing contrast. Whatever you choose, your taste buds will thank you!
Print
Cream Cheese Chicken Enchiladas: 2 Layers of Deliciousness
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cream cheese chicken enchiladas are a creamy and delicious dish made with tender chicken, cream cheese, and topped with enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 8 flour tortillas
- 1/2 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream cheese, garlic powder, onion powder, salt, and pepper.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Spoon chicken mixture into each tortilla and roll them up.
- Place rolled tortillas in the baking dish seam side down.
- Pour remaining enchilada sauce over the top.
- Sprinkle shredded cheese and green onions on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- Feel free to add vegetables like bell peppers for extra flavor.
- Use corn tortillas for a gluten-free option.
- Top with sour cream or avocado for serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: cream cheese chicken enchiladas, chicken enchiladas, enchiladas recipe, easy enchiladas
