Oh my goodness, let me tell you about my creamy chili chicken enchiladas! These little bundles of joy are not just a meal; they’re a warm hug on a plate. I remember the first time I made them for my family—it was a chilly evening, and the aroma of the cheesy, spicy filling wafted through the house, drawing everyone into the kitchen. The combination of shredded chicken, creamy cheese, and zesty salsa creates a flavor explosion that’s downright comforting. Trust me, once you take that first bite, you’ll be hooked! They’re perfect for weeknight dinners or cozy gatherings, and they always leave everyone asking for seconds. Seriously, you’re going to love these!
Ingredients
- 2 cups shredded cooked chicken (use rotisserie chicken for an easy shortcut!)
- 1 cup cream cheese (softened, so it mixes in easily)
- 1 cup salsa (choose your favorite brand—mild or spicy, it’s up to you!)
- 1 cup shredded cheese (I love a mix of cheddar and Monterey Jack for extra flavor)
- 8 flour tortillas (medium-sized, soft and pliable for easy rolling)
- 1 can diced green chilies (drained for that extra kick)
- 1 teaspoon cumin (adds a warm, earthy flavor)
- 1 teaspoon garlic powder (because who doesn’t love garlic?)
- Salt and pepper to taste (always season to your preference!)
How to Prepare Creamy Chilli Chicken Enchiladas
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is key because it ensures your enchiladas will bake evenly and get that beautiful bubbly cheese on top. While the oven warms up, you can dive into the fun part—mixing and assembling!
Prepare the Chicken Mixture
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, salsa, drained diced green chilies, cumin, garlic powder, and a sprinkle of salt and pepper. I like to use a fork or a spatula to mix everything until it’s well combined and creamy. You want that delicious filling to be evenly blended, so give it a good stir! This is where the magic begins—trust me, the smell alone will have you dreaming of the finished dish!
Assemble the Enchiladas
Now, grab your flour tortillas! Take one tortilla and spoon a generous amount of the chicken mixture down the center. Carefully roll it up, tucking in the sides as you go to keep all that goodness inside. Place the rolled tortilla seam-side down in a baking dish. Repeat this process until all the tortillas are filled and snugly arranged in the dish. Don’t worry if you have some filling left over; you can always add a little more to the top before baking!
Bake the Enchiladas
Once your enchiladas are all rolled up and nestled in the dish, it’s time for the best part! Pour any remaining salsa over the top and sprinkle with shredded cheese. Pop the dish in the preheated oven and bake for about 20-25 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the edges of the tortillas are slightly golden. Take a moment to appreciate the amazing aroma wafting through your kitchen—it’s pure bliss! Serve them hot and watch everyone devour them in delight!
Tips for Success
To make your creamy chili chicken enchiladas truly unforgettable, here are my top tips! First, don’t skimp on the seasoning—taste the filling as you mix to ensure it’s just right for you. If you want to add a little more depth, consider mixing in some black beans or corn for extra texture and flavor. Also, when rolling your tortillas, if they’re cold, they can crack—microwave them for about 10-15 seconds to make them more pliable. And remember, let the enchiladas rest for a few minutes after baking; this helps the sauce thicken up a bit, making them easier to serve. Trust me, these little tweaks will elevate your dish to the next level!
Nutritional Information
Here’s the estimated nutritional breakdown for my creamy chili chicken enchiladas. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea of what to expect per serving (which is one enchilada):
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
These enchiladas are a satisfying and hearty option that packs a protein punch while still being comforting. So, enjoy every cheesy, creamy bite without any guilt!
Frequently Asked Questions
Can I use different proteins?
Absolutely! If you’re not a fan of chicken or just want to mix things up, you can totally substitute it with turkey—just make sure it’s shredded and cooked. For a vegetarian option, black beans or pinto beans work wonderfully! They add a nice texture and protein boost while keeping everything creamy and delicious. Just remember to adjust your seasoning a bit since beans have a milder flavor than chicken. Trust me, no matter what protein you choose, these enchiladas will still be a hit!
How can I adjust the spice level?
Great question! The beauty of my creamy chili chicken enchiladas is their versatility. You can easily control the spice level by choosing the right salsa. If you prefer a milder dish, go for a mild salsa. On the other hand, if you like a kick, opt for a hot salsa. You can even mix mild and hot for a perfect balance! And if you’re feeling adventurous, throw in some diced jalapeños or a sprinkle of cayenne pepper in the filling for an extra spicy punch. You’ll love how customizable this dish can be!
Why You’ll Love This Recipe
- Quick Preparation: You can whip these creamy chili chicken enchiladas together in about 40 minutes, making them perfect for a busy weeknight!
- Delicious Flavor: The combination of creamy cheese, zesty salsa, and tender chicken creates an explosion of flavor in every bite.
- Satisfying Texture: The gooey melted cheese on top paired with the soft tortillas and flavorful filling will have you going back for seconds.
- Versatile Ingredients: You can easily swap out the chicken for turkey or beans to suit your preference or dietary needs.
- Comfort Food: These enchiladas are like a warm hug on a plate—perfect for cozy dinners with family or friends.
- Make Ahead: They’re great for prepping in advance; just assemble, cover, and pop them in the fridge until you’re ready to bake!
- Crowd-Pleaser: Whether it’s a family meal or a gathering with friends, these enchiladas are always a hit and will impress everyone!
Call to Action
I’d love to hear what you think about my creamy chili chicken enchiladas! If you try this recipe, please leave a comment below and let me know how they turned out for you. Did you make any fun tweaks or variations? I’m always looking for new ideas! And if you enjoyed this dish, don’t forget to give it a rating—I really appreciate your feedback! Sharing is caring, so feel free to pass this recipe along to your friends and family. Let’s spread the love of these delicious enchiladas together! Happy cooking!
For more delicious recipes, check out Creamy Tomato Basil Soup or Classic Chicken Noodle Soup!
Imprimer
Creamy Chilli Chicken Enchiladas: 7 Reasons to Indulge
- Temps Total: 40 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Creamy chili chicken enchiladas are a delicious Mexican dish filled with shredded chicken and smothered in a creamy sauce.
Ingrédients
- 2 cups shredded cooked chicken
- 1 cup cream cheese
- 1 cup salsa
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream cheese, salsa, diced green chilies, cumin, garlic powder, salt, and pepper.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- Top with remaining salsa and shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly.
- Serve hot.
Notes
- Can substitute chicken with turkey or beans for a vegetarian option.
- Adjust spice level by using mild or hot salsa.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- 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: 70mg
Mots-clés: creamy chili chicken enchiladas, chicken enchiladas, Mexican dish
