Cream Cheese Enchiladas Recipe
Cream cheese enchiladas are a creamy, cheesy, and flavourful twist on traditional enchiladas. They’re simple to make and packed with a delicious filling that combines cream cheese with shredded chicken or beef, smothered in enchilada sauce and topped with more cheese.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken or ground beef
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 small can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Enchiladas:
- 8-10 flour tortillas (or corn, if preferred)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Fresh cilantro, sour cream, and green onions (optional for garnish)
Instructions:
1. Prepare the Filling:
- In a large bowl, mix the shredded chicken or ground beef with softened cream cheese, green chilies, shredded cheese, garlic powder, cumin, chili powder, salt, and pepper. Stir until everything is well combined and the cream cheese is evenly distributed.
2. Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Pour about ½ cup of enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking.
- Place a generous scoop of the cream cheese filling in the center of each tortilla, then roll it up tightly and place it seam-side down in the baking dish.
3. Add Sauce and Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the 1 cup of shredded cheese on top.
4. Bake:
- Cover the dish with foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
5. Garnish and Serve:
- Let the enchiladas cool for a few minutes, then garnish with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.
Enjoy your creamy and cheesy enchiladas!
