If you’re craving a warm, comforting dish that combines rich, creamy flavors with the delicious taste of seasoned chicken, then Cream Cheese Chicken Enchiladas should definitely be on your menu. Picture this: tender, seasoned chicken wrapped in soft flour tortillas, smothered in a velvety cream cheese mixture, and baked to golden perfection. These enchiladas are the ultimate crowd-pleaser, blending savory chicken, creamy cheese, and just the right amount of spice for a meal that’s sure to satisfy your taste buds.
Ingredients
Let’s gather everything we need to create this indulgent dish:
8-10 flour tortillas – These are your vehicle for all the creamy, cheesy goodness.
1 package (8 ounces) cream cheese, softened – Divided into two equal parts: one for the filling, and the other for the sauce.
1-2 (4-ounce) cans of green chilies – These bring a hint of heat and an extra layer of flavor to the dish.
3 cups cooked, shredded chicken – You can cook your chicken any way you like. Roasted, grilled, or even rotisserie chicken works perfectly.
2 cups Mexican cheese, grated – You’ll need 1 cup for the filling and 1 cup for the topping. Monterey Jack, cheddar, or a Mexican blend all work wonderfully.
2 cups low-sodium chicken broth – To create a flavorful sauce that won’t overpower the enchiladas.
3 tablespoons unsalted butter – For making the sauce rich and smooth.
3 tablespoons all-purpose flour – This will help thicken the sauce.
1 tablespoon lemon juice – Just a touch to add a hint of brightness.
1 teaspoon ground cumin – For that warm, earthy flavor that brings everything together.
1/2 teaspoon chili powder – A little spice to enhance the flavor profile.
Kosher salt and freshly ground pepper, to taste – Seasoning is key to making this dish sing.
Fresh cilantro, chopped – Optional, but it makes a lovely garnish that adds a fresh kick.
Instructions
Now that we’ve got all our
Ingredients
, let’s dive into making these mouthwatering Cream Cheese Chicken Enchiladas!
1. Preheat your oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little non-stick spray to ensure your enchiladas come out perfectly without sticking.
2. Prepare the chicken filling:
In a mixing bowl, combine half of the cream cheese with the cooked shredded chicken, 1 cup of the grated cheese, lemon juice, cumin, chili powder, and a pinch of salt and pepper to taste. Mix everything together until well combined. This creamy, flavorful filling is the heart of your enchiladas!
3. Fill the tortillas:
Take a flour tortilla and spoon about 2-3 tablespoons of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat this process with the rest of the tortillas and chicken filling, lining them up side by side until the dish is full.
4. Make the sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour and cook for about 2-3 minutes, or until it turns golden brown. This will form the base of your creamy sauce.
Next, gradually whisk in the chicken broth and the remaining half of the cream cheese. Stir well to combine, allowing the sauce to simmer for 5-7 minutes or until it thickens to your desired consistency. Season the sauce with salt and pepper to taste.
5. Pour the sauce over the enchiladas:
Once the sauce is ready, pour it generously over the filled tortillas, making sure each one is well-covered with the creamy sauce.
6. Add the cheese topping:
Sprinkle the remaining 1 cup of grated cheese over the top of the enchiladas. This will melt beautifully during baking, creating that irresistible cheesy layer.
7. Bake to perfection:
Place the baking dish in the oven and bake for 23-26 minutes, or until the cheese is melted and bubbly. If you like your cheese a little crispy, you can broil it for an additional 3-5 minutes to get that golden-brown finish.
8. Let it rest:
Once your enchiladas are done baking, take them out of the oven and let them rest for 10-12 minutes. This allows the sauce to set and makes it easier to serve.
9. Garnish and serve:
Top your enchiladas with freshly chopped cilantro for a burst of color and a hint of freshness. Serve immediately and watch everyone dive in!
Notes
Variations: Want to switch things up? You can add diced green bell peppers, onions, or jalapeños to the chicken mixture for extra texture and flavor. If you’re a fan of spice, throw in a few extra chopped green chilies for added heat!
For a lighter version: Swap out the cream cheese for a lower-fat cream cheese or Greek yogurt. This will still give you the creaminess but with fewer calories.
For a crunchy topping: If you like a little crunch, you can sprinkle some tortilla chips on top of the cheese before baking for added texture.
Make it ahead: These enchiladas are perfect for making ahead of time! Prepare everything up until the baking step, then cover and refrigerate for up to 24 hours. When ready to bake, just pop them in the oven as usual.
Nutrition
Here’s an approximate breakdown of the
Nutrition
for each serving (assuming 8 servings):
Calories: 450 kcal
Protein: 23g
Carbohydrates: 31g
Fat: 27g
Fiber: 2g
Sugar: 3g
Sodium: 750mg
While these enchiladas are a little indulgent, they pack in a good amount of protein from the chicken and cheese. With a bit of seasoning and the richness of cream cheese, you get a satisfying meal that’s well worth the treat!
Additional Information
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Original image credits to the owner. 🙏
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