Why Make This Recipe
Cream Cheese Chicken Enchiladas are a comforting and delicious dish that combines the rich flavors of chicken, cream cheese, and spices. This recipe is perfect for family gatherings, weeknight dinners, or any occasion that calls for something tasty and satisfying. With the creamy texture and cheesy goodness, everyone will love these enchiladas. Plus, they are easy to make and require only a few simple ingredients!
How to Make Cream Cheese Chicken Enchiladas
Ingredients
- 3/4 pound chicken breast (about 2 cups when cooked)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 – 14.5 ounce can Mexican style diced tomatoes, drained
- 1 – 8 ounce package cream cheese
- 2 tablespoons cilantro, chopped
- 8 – 8" flour tortillas
- 2 cups Mexican 4 Cheese Blend shredded cheese
- 1 pint whipping cream
- Additional cilantro, chopped for garnish
Directions
- Preheat your oven to 350 degrees.
- Season the chicken with chili powder, cumin, and garlic salt. Bake the chicken for 20-25 minutes until it is cooked through. Once done, shred the chicken and set it aside.
- In a large sauté pan, heat the diced tomatoes and cream cheese over medium heat until melted. Stir in the shredded chicken and chopped cilantro, then remove from heat.
- Take about 1/3 cup of the mixture and scoop it into each tortilla. Roll up the tortillas and place them in a greased 9×13 baking dish.
- Sprinkle shredded cheese on top of the rolled tortillas and then pour the whipping cream over everything.
- Cover the dish with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15 minutes until the top is nicely browned. If you like, garnish with more chopped cilantro before serving.
How to Serve Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas are best served hot right out of the oven. You can pair them with a simple side salad, some rice, or beans for a complete meal. Top them with extra cilantro, sour cream, or avocado slices for added flavor.
How to Store Cream Cheese Chicken Enchiladas
To store leftovers, place any uneaten enchiladas in an airtight container in the refrigerator. They can be kept for up to 3-4 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Cream Cheese Chicken Enchiladas
- Make sure to fully cook the chicken before shredding it. This ensures your enchiladas are tender and full of flavor.
- Feel free to adjust the spices to your taste. If you like it spicier, add a pinch of cayenne pepper or hot sauce.
- Use leftover rotisserie chicken to save time on cooking!
Variation
You can easily customize this recipe. For a vegetarian version, substitute the chicken with black beans or sautéed vegetables. You can also use different types of cheeses for a unique flavor, such as pepper jack for a spicy kick.
FAQs
1. Can I freeze Cream Cheese Chicken Enchiladas?
Yes, you can freeze the enchiladas before baking. Just assemble them in a baking dish, cover tightly, and freeze. When ready to bake, simply add a little extra cooking time.
2. What can I serve with these enchiladas?
You can serve them with a side of Mexican rice, refried beans, or a fresh salad. Guacamole and sour cream are also great additions!
3. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well too, though they may need to be warmed slightly before rolling to avoid breaking.
Cream Cheese Chicken Enchiladas
Ingredients
Main Ingredients
- 3/4 pound chicken breast (about 2 cups when cooked)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 14.5 ounce can Mexican style diced tomatoes drained
- 1 8 ounce package cream cheese
- 2 tablespoons cilantro chopped
- 8 8 inch flour tortillas
- 2 cups Mexican 4 Cheese Blend shredded cheese
- 1 pint whipping cream
- 1 tablespoon cilantro additional, chopped for garnish
Instructions
Preparation
- Preheat your oven to 350 degrees.
- Season the chicken with chili powder, cumin, and garlic salt.
- Bake the chicken for 20-25 minutes until it is cooked through. Once done, shred the chicken and set it aside.
Cooking
- In a large sauté pan, heat the diced tomatoes and cream cheese over medium heat until melted.
- Stir in the shredded chicken and chopped cilantro, then remove from heat.
- Take about 1/3 cup of the mixture and scoop it into each tortilla.
- Roll up the tortillas and place them in a greased 9x13 baking dish.
- Sprinkle shredded cheese on top of the rolled tortillas.
- Pour the whipping cream over everything.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is nicely browned.
- Garnish with more chopped cilantro before serving, if desired.