Cream cheese enchiladas are such a delightful twist on a classic favorite! I mean, who doesn’t love a warm tortilla packed with creamy goodness? These enchiladas are not only easy to whip up but they’re also a surefire crowd-pleaser. I remember the first time I made them for my family; the way their eyes lit up with that first bite was priceless! The combination of smooth cream cheese, zesty chicken, and just the right amount of spice creates a symphony of flavors that makes dinner feel special. Seriously, whether it’s a busy weeknight or a cozy weekend gathering, these enchiladas are my go-to for a delicious meal that everyone loves!
Ingredients List
- 8 flour tortillas
- 2 cups cream cheese, softened
- 1 cup shredded cooked chicken
- 1 can (4 oz) diced green chilies
- 1 cup salsa
- 1 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
How to Prepare Cream Cheese Enchiladas
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 350°F (175°C) because we want it nice and hot when our enchiladas go in. Preheating is super important; it helps cook the enchiladas evenly and ensures that cheesy topping gets all bubbly and golden. Trust me, you’ll love the smell that fills your kitchen!
Prepare the Filling
Now, let’s mix up that creamy filling! In a large bowl, add your softened cream cheese, shredded chicken, diced green chilies, garlic powder, and onion powder. I like to use a fork to mash everything together until it’s nice and smooth—no lumps allowed! The texture should be creamy, making it easy to spread into the tortillas. Don’t be shy; give it a taste and adjust the seasoning if you like!
Assemble the Enchiladas
Time to roll! Start by spreading a thin layer of salsa on the bottom of a baking dish—this keeps the enchiladas from sticking. Take a tortilla and spoon a generous amount of that delicious cream cheese filling down the center. Roll it up tightly and place it seam-side down in the dish. Repeat this with all the tortillas until your dish is packed with cheesy goodness. Once they’re all nestled in, pour the remaining salsa over the top and sprinkle with shredded cheese—yum!
Bake and Serve
Pop those enchiladas into your preheated oven and bake for about 25 to 30 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the edges are slightly golden. Let them cool for a few minutes, then serve them warm, ideally topped with a dollop of sour cream or a sprinkle of fresh cilantro. Enjoy every creamy, cheesy bite!
Tips for Success
Here are some of my favorite tips to make your cream cheese enchiladas even more amazing! First off, using rotisserie chicken is a total game-changer—it’s quick, super tasty, and saves you time on cooking. Plus, don’t hesitate to get creative! You can throw in diced bell peppers, spinach, or even corn for added flavor and texture. And let’s talk toppings: serve these enchiladas with a side of guacamole or fresh salsa for that extra zing. If you want a little kick, try adding some jalapeños to the filling! Finally, remember to let them rest for a few minutes after baking before serving; it helps everything set up nicely. Trust me, these little tweaks will take your enchiladas from delicious to absolutely irresistible!
Why You’ll Love Cream Cheese Enchiladas
- Quick and easy to prepare—ready in about 45 minutes!
- Creamy, rich filling that melts in your mouth
- Perfect for busy weeknights or casual gatherings with friends
- Customizable with your favorite veggies or proteins
- Kid-friendly and a surefire hit for the whole family
- Leftovers taste even better the next day (if there are any!)
- Pairs wonderfully with salsa, sour cream, or guacamole for extra flavor
Nutritional Information
These cream cheese enchiladas are not just delicious but also provide a satisfying meal! Each serving, which includes two enchiladas, has an estimated 350 calories, 20g of fat, 15g of protein, and 30g of carbohydrates. Keep in mind that these values are based on typical ingredients, so they can vary slightly depending on what you use. Enjoy this creamy indulgence without a hint of guilt!
FAQ Section
Can I use a different type of cheese?
Absolutely! While cream cheese is the star of the show, you can mix in other cheeses like Monterey Jack or cheddar for added flavor. Just keep the cream cheese for that creamy texture!
What can I substitute for the chicken?
If you want to keep it vegetarian, feel free to swap the chicken for black beans or refried beans. You could also use sautéed mushrooms or zucchini for a delicious twist!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just make sure they’re cooled down before sealing them up to keep them fresh!
Can I freeze these enchiladas?
Yes! You can freeze them before baking. Just wrap them tightly in plastic wrap and foil, and they’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, just bake them from frozen, adding a few extra minutes to the cooking time.
What’s the best way to reheat them?
The best way to reheat is in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This keeps them nice and crispy. You can also microwave them, but they might lose a bit of that delicious texture.
Storage & Reheating Instructions
Storing your cream cheese enchiladas properly is key to enjoying them later! If you have any leftovers (which, let’s be honest, is a miracle in itself), let them cool completely before transferring them to an airtight container. They’ll keep well in the fridge for up to 3 days. Just make sure they’re tightly sealed to lock in that creamy goodness!
When you’re ready to dig in again, the oven is your best friend for reheating. Preheat it to 350°F (175°C), then place the enchiladas in a baking dish, covering them with foil to prevent drying out. Bake for about 15-20 minutes or until they’re heated through and that cheese is delightfully melty again. If you’re in a rush, you can microwave them, but do it in short bursts of about 1 minute, checking after each burst to avoid overheating. Trust me, patience is key to keeping that wonderful texture intact!
Print
Cream cheese enchiladas: 7 savory bites to love
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Cream cheese enchiladas are soft tortillas filled with a rich cream cheese mixture, topped with sauce and cheese.
Ingredients
- 8 flour tortillas
- 2 cups cream cheese
- 1 cup shredded chicken
- 1 can diced green chilies
- 1 cup salsa
- 1 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cream cheese, chicken, green chilies, garlic powder, and onion powder.
- Spread some salsa on the bottom of a baking dish.
- Fill each tortilla with the cream cheese mixture and roll them up.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour remaining salsa over the top and sprinkle with shredded cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
Notes
- Use cooked chicken or rotisserie chicken for convenience.
- Customize by adding your favorite vegetables.
- Serve with sour cream or guacamole.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: cream cheese enchiladas