Cream Cheese Chicken Enchiladas Recipe
These Cream Cheese Chicken Enchiladas are a perfect blend of creamy, cheesy goodness with a Tex-Mex twist. Stuffed with shredded chicken, corn, and spices, then topped with salsa and melted cheese, this dish is a crowd-pleaser that's easy to make. Perfect for weeknight dinners or family gatherings, these enchiladas are sure to become a favorite.
Yield: 8 enchiladas
Calories: 830kcal
Equipment
- To make these Cream Cheese Chicken Enchiladas, you'll need the following kitchen tools:
- 9x13-inch baking dish – To assemble and bake the enchiladas.
- Medium mixing bowl – For mixing the cream cheese, chicken, and filling ingredients.
- Rubber spatula or spoon – To stir and spread the filling.
- Measuring cups and spoons – To accurately measure ingredients like cheese, salsa, and spices.
- Cutting board and knife – To slice the green onions and prepare any additional toppings.
- Nonstick cooking spray – To prevent the enchiladas from sticking to the dish.
- Aluminum foil (optional) – For covering the dish during baking if you want a softer cheese topping.
- Oven mitts – For safely handling the hot baking dish.
Materials
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 1 16 oz jar prepared salsa (divided)
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 green onions thinly sliced (divided)
- 8 8-inch flour tortillas
Instructions
- Preheat Oven: Set your oven to 325ºF. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Prepare Filling: In a medium bowl, mix together the softened cream cheese and sour cream. Stir in 1/2 cup of the salsa, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, chili powder, and cumin. Add the cooked chicken, corn, and half of the sliced green onions. Mix until fully combined.
- Assemble Enchiladas: Spread 1/2 cup of salsa on the bottom of the prepared baking dish. Spoon about 1/2 cup of the chicken mixture down the center of a tortilla. Roll tightly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Add Toppings: Pour the remaining salsa evenly over the enchiladas. Sprinkle with the remaining cheddar and pepper jack cheeses.
- Bake: Place in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Garnish and Serve: Remove from the oven and sprinkle with the remaining green onions. Serve hot and enjoy!
Video
Notes
- Tips for Success:
Use Fresh Ingredients: Freshly shredded cheese melts better than pre-packaged shredded cheese for a creamier texture.
Customizable Fillings: Add black beans, diced bell peppers, or jalapeños to the filling for added flavor and texture.
Tortilla Tips: Slightly warm the tortillas before rolling to make them more pliable and prevent tearing.
Spice Level: Adjust the chili powder and cumin to suit your spice preference, or use a spicy salsa for extra heat.
Freezing Instructions: These enchiladas freeze well. Assemble them without baking, cover tightly, and freeze. When ready to eat, bake from frozen at 350°F for 35-40 minutes. - This quick and easy enchilada recipe is perfect for busy weeknights or as a comforting dinner for family and friends. The combination of creamy chicken filling, melted cheese, and salsa creates a delicious meal everyone will love!