CREAM CHEESE CHICKEN ENCHILADAS
Cream Cheese Chicken Enchiladas are a delicious and satisfying Mexican-inspired dish that brings together the creaminess of cream cheese, the bold flavors of seasoned chicken, and the richness of enchilada sauce. This cheesy and flavorful delight is perfect for a family dinner or a gathering with friends. In this article, we’ll share the Cream Cheese Chicken Enchiladas recipe, along with a handy table sheet format for the ingredients. Get ready to savor the goodness of this delectable Mexican-inspired meal!
Ingredients:
Cooking Cream Cheese Chicken Enchiladas is a delightful experience with the right ingredients. Here’s a table sheet format listing all you need:
| INGREDIENTS | QUANTITY |
|---|---|
| Cooked Chicken, shredded | 2 cups |
| Cream Cheese, softened | 8 oz (1 package) |
| Sour Cream | 1/2 cup |
| Enchilada Sauce | 2 cups |
| Green Chilies, diced | 1 can (4 oz) |
| Diced Tomatoes with Green Chilies | 1 can (10 oz) |
| Ground Cumin | 1 teaspoon |
| Chili Powder | 1 teaspoon |
| Salt and Pepper | To taste |
| Shredded Cheese (Mexican blend or Cheddar) | 2 cups |
| Flour Tortillas (8-inch) | 10 |
| Fresh Cilantro, chopped | For garnish |
Now that you have all the ingredients ready, let’s proceed with the step-by-step instructions to create these Cream Cheese Chicken Enchiladas!
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, diced green chilies, ground cumin, chili powder, salt, and pepper. Mix until well combined.
- In a separate bowl, mix together the enchilada sauce and diced tomatoes with green chilies.
- Pour 1 cup of the enchilada sauce mixture into the bottom of the greased baking dish, spreading it out evenly.
- Take a flour tortilla and spoon a generous amount of the cream cheese chicken mixture onto the center of the tortilla.
- Roll up the tortilla tightly, enclosing the filling, and place it seam-side down in the baking dish.
- Repeat this process with the remaining tortillas and filling, arranging them side by side in the baking dish.
- Pour the remaining enchilada sauce mixture over the rolled tortillas, covering them entirely.
- Sprinkle the shredded cheese over the top of the enchiladas, creating a generous layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Remove the Cream Cheese Chicken Enchiladas from the oven and let them cool for a few minutes before serving.
