Cream Cheese Enchiladas offer a delightful twist on the classic Mexican dish. Instead of the traditional cheese or meat fillings, these enchiladas use a rich and creamy cream cheese filling, which pairs wonderfully with savory enchilada sauce. The cream cheese adds a smooth, tangy flavor that contrasts beautifully with the spicy and flavorful sauce, making for a comforting and indulgent meal that’s both easy to prepare and sure to please. Perfect for a weeknight dinner or a special occasion, these enchiladas are a delicious fusion of creamy and zesty that’s sure to become a favorite.
Cream Cheese Enchiladas RecipeIngredients:
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
3 tablespoons unsalted butter
2 cups chicken broth
1 (4 oz) can diced green chiles
8 (6-inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juiceOptional:
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste.
Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.
Pour the green chile sauce over enchiladas and top with the remaining cheese.
Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.
To store Cream Cheese Enchiladas:
Cool:Allow the enchiladas to cool to room temperature before storing.
Refrigerate: Place them in an airtight container or cover them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Freeze: For longer storage, wrap the enchiladas tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. They can be frozen for up to 2-3 months.
Reheat: To reheat, thaw frozen enchiladas in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. For quicker reheating, use the microwave, but the texture may not be as good as oven reheating.
Proper storage helps maintain the flavor and texture of the enchiladas.
Here are some variations and tips for Cream Cheese Enchiladas:
Variations:
- Protein Additions: Add shredded chicken, ground beef, or pulled pork to the cream cheese mixture for added protein.
- Vegetable Fillings: Incorporate sautéed vegetables like bell peppers, onions, and spinach for extra flavor and nutrition.
- Spicy Twist: Mix in some chopped jalapeños or a dash of hot sauce to the cream cheese mixture if you prefer a spicier enchilada.
- Cheese Variations: Use a blend of cheeses such as Monterey Jack, cheddar, or pepper jack to enhance the flavor.
- Sauce Alternatives: Experiment with different enchilada sauces, such as green sauce or mole, to vary the taste.
Tips:
- Tortilla Prep: Slightly warm the tortillas in a dry skillet or microwave before rolling to prevent them from cracking.
- Cream Cheese Softening: Ensure the cream cheese is softened for easier mixing and spreading.
- Layering: For a richer flavor, layer some enchilada sauce on the bottom of the baking dish before adding the rolled tortillas.
- Even Distribution: Distribute the cream cheese mixture evenly among the tortillas for consistent flavor in each bite.
- Garnishes: Top with fresh cilantro, sliced green onions, or a dollop of sour cream before serving for added freshness and flavor.
These variations and tips can help you customize the recipe to your taste and ensure the best results.