Of course! Cream Cheese Chicken Enchiladas are the ultimate comfort food – rich, creamy, and packed with flavor. This recipe is a crowd-pleaser and surprisingly easy to make.
Here’s a detailed, delicious recipe for you.
Cream Cheese Chicken Enchiladas
This recipe yields about 8-10 enchiladas, perfect for a 9×13 inch baking dish.
Ingredients:
For the Filling:
· 2 cups cooked chicken, shredded or diced (a rotisserie chicken works perfectly!)
· 8 oz (1 block) cream cheese, softened to room temperature
· 1 cup (4 oz) shredded Monterey Jack cheese (or Pepper Jack for a kick)
· 1 (4 oz) can diced green chiles, undrained
· 1/2 cup sour cream
· 1/2 teaspoon garlic powder
· 1/2 teaspoon onion powder
· 1/2 teaspoon cumin
· Salt and black pepper to taste
· 1/4 cup fresh cilantro, chopped (optional)
For the Sauce:
· 2 tablespoons unsalted butter
· 2 tablespoons all-purpose flour
· 2 cups chicken broth
· 1/2 cup sour cream
· 1/2 cup of the cheese reserved from the filling
For Assembly:
· 8-10 medium flour tortillas (soft taco size)
· 1 cup (4 oz) shredded cheese for topping (a Mexican blend or more Monterey Jack)
· Optional toppings: diced tomatoes, sliced green onions, extra cilantro, sliced avocado
Instructions:
Step 1: Prepare the Filling
- In a large bowl, combine the softened cream cheese, 1 cup of Monterey Jack cheese, and 1/2 cup sour cream. Mix until smooth.
- Add the diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir to combine.
- Fold in the shredded chicken and fresh cilantro (if using) until everything is evenly coated. Set aside.
Step 2: Make the Creamy Sauce
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to create a roux. It should be bubbly but not brown.
- Gradually whisk in the chicken broth until the mixture is smooth. Continue to cook, whisking constantly, until the sauce thickens and comes to a gentle simmer (about 3-5 minutes).
- Remove the saucepan from the heat.
- Let it cool for a minute, then whisk in the 1/2 cup of sour cream and the reserved 1/2 cup of cheese until the cheese is melted and the sauce is smooth.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Warm the tortillas: To make them pliable and prevent cracking, warm the tortillas for about 30 seconds in the microwave, wrapped in a damp paper towel, or heat them one by one in a dry skillet.
- Spread about 1/2 cup of the creamy sauce evenly over the bottom of the prepared baking dish.
- Fill each tortilla: Spoon about 1/3 to 1/2 cup of the chicken and cream cheese filling down the center of each tortilla.
- Roll them up: Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, packing them snugly in the dish.
Step 4: Bake to Perfection
- Pour the remaining creamy sauce over the top of the enchiladas, making sure to cover the ends to prevent them from drying out.
- Sprinkle the top evenly with the remaining 1 cup of shredded cheese.
- Bake, uncovered, for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- For an extra-golden top, you can broil for the last 1-2 minutes (watch carefully!).
Step 5: Serve and Enjoy!
- Let the enchiladas rest for 5-10 minutes after taking them out of the oven. This allows the sauce to set slightly, making them easier to serve.
- Garnish with your favorite toppings like diced tomatoes, green onions, cilantro, or a dollop of sour cream.
Tips for the Best Enchiladas:
· Soft Tortillas are Key: Warming the tortillas is a critical step. If you skip it, they are likely to crack when you roll them.
· Rotisserie Chicken Shortcut: Using a pre-cooked rotisserie chicken saves a ton of time and adds great flavor.
· Spice Level: Control the heat by choosing your chiles and cheese. Mild green chiles and Monterey Jack keep it mild. For spice, use Pepper Jack cheese and/or add a teaspoon of chopped chipotle in adobo sauce to the filling.
· Make-Ahead Friendly: You can assemble the enchiladas completely, cover the dish, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking straight from the fridge.
· Don’t Over-sauce: Pouring too much sauce over the top before baking can make the tortillas soggy. The amount in this recipe is perfect for a creamy result without sogginess.
Enjoy your incredibly creamy and delicious enchiladas