Let me tell you about the first time I stumbled upon Cream Cheese Chicken Enchiladas. I was at a friend’s gathering, and they served these cheesy, dreamy enchiladas that completely blew my mind! The moment I took a bite, I was hooked. The creamy texture from the cream cheese combined with the savory chicken filling is nothing short of magical. I can still remember the explosion of flavors in my mouth, with each bite enveloped in soft tortillas and smothered in rich enchilada sauce. It’s honestly a hug in a dish! Ever since that day, I’ve made it my mission to perfect my own version, and let me tell you, it’s become a staple in my kitchen. Trust me, once you try these, you’ll be craving them again and again!
Ingredients List
- 2 cups cooked shredded chicken
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
How to Prepare Cream Cheese Chicken Enchiladas
Get ready to whip up these delicious Cream Cheese Chicken Enchiladas! I promise, it’s easier than you might think. Just follow these simple steps, and you’ll have a comforting dish that’s sure to impress everyone at the table.
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is key because you want those enchiladas to bake perfectly!
- In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, and a pinch of salt and pepper. Mix until everything is well incorporated. Trust me, the cream cheese will make the filling super creamy!
- Now, spread a thin layer of enchilada sauce across the bottom of a baking dish. This prevents sticking and adds flavor to the bottom of the enchiladas.
- Take a flour tortilla, scoop some of that tasty chicken mixture onto it, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this until all tortillas are filled.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top, making sure to cover them generously. We want them nice and saucy!
- Finally, sprinkle the shredded cheese over everything. This is where the magic happens as it melts into a gooey, cheesy topping!
- Pop the dish in the oven and bake for about 25-30 minutes, or until the enchiladas are bubbly and golden. You’ll know they’re ready when the kitchen fills with that incredible aroma!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Rich, creamy flavor that’s absolutely irresistible.
- Kid-friendly and sure to please even the pickiest eaters.
- Comforting and satisfying, making it a family favorite.
- Can be customized with your favorite toppings or sides.
Tips for Success
To nail these Cream Cheese Chicken Enchiladas, here are a few pro tips I’ve picked up along the way. First, make sure your cream cheese is really softened before mixing. It helps create that silky filling without any lumps! If you like a little kick, don’t hesitate to add some diced jalapeños or a sprinkle of cayenne to the chicken mixture. And remember, when rolling the tortillas, don’t overfill them; a little goes a long way, and you want to avoid any messy spills in the baking dish! Lastly, let them cool for a few minutes before serving—this way, the filling sets a bit, and you won’t burn your mouth on that deliciousness!
Variations
If you’re feeling adventurous, there are so many fun ways to customize your Cream Cheese Chicken Enchiladas! For a veggie-packed twist, consider adding some sautéed bell peppers, onions, or even spinach to the filling. It adds a nice texture and boosts the nutrients! Want to change up the sauce? Try using green enchilada sauce for a zesty spin, or even a creamy white sauce for a different flavor profile. You could also throw in some black beans for added protein and fiber. And don’t forget about toppings—fresh cilantro, avocado slices, or a dollop of guacamole can take these enchiladas to the next level!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare because they’re so good!), you’ll want to store them properly to keep that creamy goodness intact. Just place the enchiladas in an airtight container and pop them in the fridge. They’ll stay fresh for about 3-4 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C), cover the dish with foil, and bake for about 15-20 minutes, or until heated through. You can also reheat them in the microwave for a quicker option—just be sure to cover them to prevent drying out. Enjoy your delicious leftovers!
Nutritional Information Section
Just a heads up, the nutritional values for these Cream Cheese Chicken Enchiladas can vary based on the specific ingredients and brands you use. However, a typical serving contains about 350 calories, 20g of fat, 20g of protein, and 30g of carbohydrates. Enjoy these creamy delights, but remember to check your specific ingredients for exact numbers!
FAQ Section
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred it up and mix it in with the cream cheese filling.
Can I make these enchiladas ahead of time?
Yes, you can! Just assemble the enchiladas and cover them tightly before refrigerating. When you’re ready, bake them straight from the fridge, adding a few extra minutes to the baking time.
What if I have leftover enchilada sauce?
No worries! You can use leftover enchilada sauce as a tasty dip for tortilla chips or drizzle it over the top of your enchiladas before serving.
Are these Cream Cheese Chicken Enchiladas gluten-free?
If you use gluten-free tortillas, then yes! This recipe can easily be made gluten-free, so everyone can enjoy it.
Can I freeze the enchiladas?
Definitely! Just assemble and cover tightly with foil or plastic wrap before freezing. Thaw them in the fridge overnight before baking. Enjoy your creamy enchiladas anytime!
For more delicious recipes, check out this cheesy beef enchilada recipe or this easy bean and cheese enchiladas recipe!
Print
Cream Cheese Chicken Enchiladas: 7 Reasons You’ll Love Them
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cream cheese chicken enchiladas are a creamy, savory dish that combines chicken with a rich cream cheese filling, wrapped in tortillas and topped with sauce and cheese.
Ingredients
- 2 cups cooked shredded chicken
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to add vegetables like bell peppers or onions to the filling.
- Top with fresh cilantro or green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Cream Cheese Chicken Enchiladas