Oh my goodness, let me tell you about my first encounter with cream cheese chicken enchiladas! I stumbled upon this gem at a friend’s dinner party, and I was instantly hooked. The combination of creamy, tangy cream cheese with tender, flavorful chicken, all wrapped up in soft tortillas—it’s a match made in culinary heaven! Every bite is a delightful mix of flavors and textures that just sings comfort food. Now, they’ve become a family favorite at my house. Seriously, I can whip these up on a weeknight, and they disappear faster than you can say « enchilada »! Trust me, you’re going to love them!
Ingredients for Cream Cheese Chicken Enchiladas 2
Alright, let’s gather our ingredients for these fantastic cream cheese chicken enchiladas! It’s super simple, and I’m sure you’ll find most of these items in your kitchen already. Here’s what you’ll need:
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 8 flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chicken and Cheese Mixture
Now, let’s talk about the star of the show: the chicken and cheese mixture. You really want to use cooked and shredded chicken here—trust me, it makes all the difference in flavor and texture! I usually like to use rotisserie chicken for its convenience and taste, but any cooked chicken will work. And don’t forget the cream cheese! It should be softened to make mixing super easy and ensure that creamy goodness spreads throughout every bite. Mix it all with the shredded cheddar cheese, and you’ve got the base for these incredible enchiladas!
How to Prepare Cream Cheese Chicken Enchiladas 2
Alright, let’s dive into making these scrumptious cream cheese chicken enchiladas! I promise, it’s easier than you think! Just follow these simple steps, and you’ll have a delightful dinner on the table in no time.
Preheat the Oven
The first thing you want to do is preheat your oven to 350°F (175°C). This step is super important because it ensures that your enchiladas bake evenly and come out perfectly bubbly and golden. So, go ahead and set that temperature while you prepare the rest!
Mix the Filling
Now, let’s get that filling ready! In a large bowl, combine your cooked shredded chicken, softened cream cheese, half of the shredded cheddar cheese, salsa, garlic powder, onion powder, salt, and pepper. I like to mix it all together until it’s well combined—you want that creamy goodness to coat every piece of chicken. A spatula works wonders here, but you can also use your hands (just make sure they’re clean!) to really get in there.
Roll the Enchiladas
Next up, let’s fill those tortillas! Take one tortilla at a time and spoon a generous amount of the chicken and cheese mixture onto the center. Then, roll it up tightly, making sure to tuck in the sides as you go to keep everything secure. If you’re worried about tearing the tortillas, warming them briefly in the microwave for about 10 seconds can help make them more pliable. Trust me; you want to make sure they’re nice and snug!
Assemble in Baking Dish
Now it’s time to assemble! Grab your baking dish and place the rolled tortillas seam-side down. It’s okay if they’re a little snug—this just means they’ll hold all that delicious goodness inside. Once they’re all in, pour the remaining salsa over the top and sprinkle the rest of the shredded cheddar cheese. That extra cheese is what takes it over the top—who doesn’t love a cheesy topping?
Bake to Perfection
Finally, pop those enchiladas in your preheated oven and bake for about 25-30 minutes. You’ll know they’re ready when they’re bubbling around the edges and the cheese is beautifully golden. It’s like a warm hug from the oven! Once they’re done, let them cool for just a minute before serving. Get ready for everyone to come running to the table!
Nutritional Information
Okay, let’s chat about the nutritious side of these cream cheese chicken enchiladas! This is an estimated breakdown for one serving, which is one enchilada. Keep in mind that these numbers can vary a bit based on the specific ingredients you use, but here’s a general idea:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Protein: 20g
So, there you have it! These enchiladas offer a satisfying balance of flavors and nutrition that’s perfect for dinner. Enjoy knowing you’re treating yourself to something delicious and relatively wholesome!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Deliciously creamy with a perfect blend of chicken and cheese.
- Family-friendly—everyone loves these cheesy, flavorful enchiladas!
- Customizable—add your favorite veggies or spices for a personal touch.
- Perfectly portioned for a satisfying meal without overindulgence.
- Great for leftovers—these enchiladas reheat wonderfully!
- Can be made ahead and frozen for a convenient meal option.
- Easy to serve with your favorite toppings, like sour cream or avocado.
- Comfort food at its best—great for cozy nights in or gatherings!
Tips for Success
Alright, let’s make sure your cream cheese chicken enchiladas turn out absolutely fantastic! Here are some of my favorite pro tips to ensure every batch is a hit:
- Use Quality Ingredients: The better the ingredients, the better your enchiladas will taste! Opt for good quality salsa and fresh cheeses for maximum flavor.
- Mix It Up: Feel free to add in some black beans or corn for extra texture and flavor. You can also sneak in some chopped spinach or bell peppers for a veggie boost!
- Warm Tortillas: If your tortillas are cracking or tearing, try warming them in the microwave for a few seconds before filling. This makes them more pliable and easier to roll without breaking.
- Spice It Up: Want a little kick? Add some diced jalapeños or a dash of cayenne pepper to the filling for a spicy twist!
- Cheese Lovers Rejoice: Don’t hold back on the cheese! If you’re feeling extra indulgent, sprinkle some additional cheese on top during the last few minutes of baking for that gooey, melty goodness.
- Make Ahead: These enchiladas are perfect for making ahead of time! Assemble them, cover tightly, and pop them in the fridge for up to 24 hours before baking. Just adjust the bake time slightly if they’re cold from the fridge.
- Leftovers Galore: Got leftovers? They reheat beautifully in the microwave or oven. Just add a splash of salsa on top to keep them moist!
- Garnish with Flair: When serving, don’t forget to add your favorite toppings! A dollop of sour cream, a sprinkle of fresh cilantro, or a squeeze of lime can elevate these enchiladas to the next level.
With these tips in your back pocket, you’re all set to impress your family and friends with these delightful cream cheese chicken enchiladas. Enjoy the deliciousness!
FAQ Section
Let’s tackle some of the most common questions I get about these cream cheese chicken enchiladas! I want to make sure you have all the info you need to make this recipe a breeze.
Can I use store-bought rotisserie chicken?
Absolutely! In fact, I often recommend it for convenience. Just shred it up, and you’re good to go! It saves time and adds great flavor.
What if I don’t have cream cheese?
If you’re in a pinch, you can substitute with Greek yogurt for a lighter option. It won’t be as rich, but it will still give you that creamy texture you’re looking for!
Can I freeze the enchiladas?
Yes! These cream cheese chicken enchiladas freeze wonderfully. Just assemble them, cover tightly, and freeze. When you’re ready to bake, let them thaw in the fridge overnight and adjust the bake time as needed.
How can I make these enchiladas spicier?
If you want to amp up the heat, toss in some diced jalapeños or use a spicier salsa. You can also sprinkle some cayenne pepper in the filling for an extra kick!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully in the microwave or oven, just add a splash of salsa on top to keep them moist!
Can I use corn tortillas instead of flour?
Definitely! Corn tortillas will work, but they can be a bit more fragile. Just warm them up before filling to help prevent tearing. Plus, they add a lovely flavor!
How do I know when the enchiladas are done baking?
You’ll know they’re ready when they’re bubbly around the edges and the cheese is golden. The aroma will also be a sure sign that they’re done and ready to enjoy!
Got more questions? I’m here to help! Enjoy making your cream cheese chicken enchiladas, and don’t hesitate to reach out if you need anything else!
Serve and Enjoy
Now that you’ve got these delicious cream cheese chicken enchiladas ready to go, let’s talk about what to serve alongside them! I love pairing them with a simple side of Mexican rice or some black beans for that perfect balance. You could also whip up a refreshing salad with crisp lettuce, tomatoes, and a squeeze of lime for a bright contrast to the creamy enchiladas.
Don’t hesitate to get creative! You can add your favorite toppings, like sliced avocado, fresh cilantro, or a dollop of sour cream, to elevate the dish even further. And if you’re feeling adventurous, why not serve them with some homemade guacamole or a zesty corn salsa? The options are endless!
Whatever you choose, just remember to enjoy every bite and make it your own. These enchiladas are meant to be shared and savored, so gather your loved ones around the table and dig in. Happy eating!
Imprimer
Cream Cheese Chicken Enchiladas 2: A Comforting Delight
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Cream cheese chicken enchiladas are a delicious blend of chicken and cheese wrapped in tortillas and baked.
Ingrédients
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 8 flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cream cheese, half of the cheddar cheese, salsa, garlic powder, onion powder, salt, and pepper.
- Spoon the mixture onto each tortilla and roll them up.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour remaining salsa over the top and sprinkle with the rest of the cheddar cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Use rotisserie chicken for convenience.
- Try adding black beans for extra texture.
- Top with sour cream or avocado for serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dinner
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 350
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 18g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 20g
- Le taux de cholestérol: 60mg
Mots-clés: cream cheese chicken enchiladas
