Cream Cheese Enchiladas Recipe

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Step-by-Step Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish and set aside.
  2. Prepare the Filling: In a large bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
  3. Assemble the Enchiladas: Fill each corn tortilla with 2-3 tablespoons of the chicken mixture. Roll them up tightly and place them seam side down in the prepared casserole dish.
  4. Make the Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes to create a roux. Gradually add the chicken broth, stirring constantly to avoid lumps. Stir in the diced green chiles and the remaining cream cheese. Cook until the sauce thickens, about 5-7 minutes.
  5. Top and Bake: Pour the green chile sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded Mexican cheese on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 2-3 minutes.
  6. Garnish and Serve: Let the enchiladas cool for 5 minutes. Garnish with fresh cilantro and serve with optional toppings like diced tomatoes, sliced olives, jalapeños, or green onions.

Why You’ll Love This Recipe

  • Creamy and Flavorful: The combination of cream cheese and green chile sauce creates a rich, tangy flavor.
  • Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for beginners.
  • Versatile: Customize with your favorite toppings or add-ins for a personalized touch.

Tips and Tricks

  • Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
  • Warm the Tortillas: To prevent cracking, warm the corn tortillas in the microwave for 20-30 seconds before rolling.
  • Adjust Spice Level: Add more chili powder or a dash of hot sauce for extra heat.

Variations and Customizations

  • Vegetarian Option: Replace the chicken with black beans, sautéed veggies, or plant-based chicken alternatives.
  • Gluten-Free: Use gluten-free flour or cornstarch to thicken the sauce.
  • Extra Cheesy: Add a layer of cheese inside each enchilada for an even cheesier experience.

Pairing Suggestions

  • Side Dishes: Serve with Mexican rice, refried beans, or a fresh corn salad.
  • Drinks: Pair with a margarita, agua fresca, or a cold beer.
  • Dessert: Finish with churros or flan for a complete Mexican feast.

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze unbaked enchiladas (without toppings) for up to 2 months. Thaw in the fridge overnight before baking.
  • Reheating: Warm in the oven at 350°F (175°C) until heated through.

Popular Questions

1. Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well and are easier to roll, but corn tortillas are more traditional.

2. Can I make this recipe ahead of time?
Absolutely! Assemble the enchiladas and refrigerate them for up to 24 hours before baking.

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3. What can I substitute for green chiles?
Use salsa verde or diced jalapeños for a similar flavor profile.

Conclusion

These Cream Cheese Enchiladas are a creamy, flavorful, and satisfying dish that’s sure to become a family favorite. Whether you’re cooking for a weeknight dinner or hosting a party, this recipe is a guaranteed hit. Don’t forget to share your creations on social media and tag us—we’d love to see how you make it your own

Enjoy your creamy and indulgent Cream Cheese Enchiladas! They are perfect for both casual dinners and special occasions.

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