Cheesy Fiesta Delight: Cream Cheese Chicken Enchiladas That Will Melt Your Heart!

Cream Cheese Chicken Enchiladas – Indulge in the irresistible flavors of Cream Cheese Chicken Enchiladas! This mouthwatering recipe combines tender shredded chicken, creamy cream cheese, a medley of spices, and a blend of cheddar and pepper jack cheese, all wrapped in warm tortillas and smothered with tangy salsa. These enchiladas are a perfect balance of comfort and zesty goodness, making them a must-try for any Mexican cuisine lover.

Imagine the aroma of sizzling spices filling your kitchen as you prepare a delicious dinner for your loved ones. Cream Cheese Chicken Enchiladas have become a beloved favorite in my household. I still remember the first time I made them for my husband and little family. As the enchiladas baked in the oven, anticipation filled the air. The moment we took the first bite, our taste buds danced with delight. The combination of creamy cheese, tender chicken, and the perfect amount of spice made it an instant hit. Since then, Cream Cheese Chicken Enchiladas have become a staple in our home, bringing us together around the dinner table with smiles and satisfied tummies.

Why This Delightful Dish: Cream Cheese Chicken Enchiladas

• Creamy and Cheesy Goodness: The marriage of cream cheese, sour cream, and shredded cheeses creates a luscious, velvety texture that melts in your mouth with every bite.
• Bursting with Flavor: A combination of spices, including chili powder and cumin, infuses the dish with a delightful Mexican flair, elevating the taste to new heights.
• Perfectly Balanced Ingredients: Tender shredded chicken, sweet corn kernels, and green onions add depth and a satisfying texture to the enchiladas.
• Easy to Assemble: With simple steps and readily available ingredients, you can effortlessly create a memorable dinner for your family and friends.
• Customizable and Versatile: Feel free to personalize your enchiladas by adding your favorite ingredients, such as diced bell peppers, black beans, or jalapeños, to make them truly your own.

Ingredients:

• 140g (5 oz.) cream cheese, softened
• 60g (1/4 cup) sour cream
• 450g (16 oz.) jar prepared salsa
• 113g (1 cup) shredded cheddar cheese, divided
• 113g (1 cup) shredded pepper jack cheese, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 340g (2 cups) cooked, shredded chicken
• 170g (1 cup) frozen corn kernels, thawed
• 4 green onions, thinly sliced, divided
• 8 (8-inch) flour tortillas

Directions:

Preheat your oven to 325°F (163°C) and lightly grease a non-stick baking dish. Set it aside.

In a medium-sized bowl, combine the softened cream cheese and sour cream. Add half a cup of salsa, half a cup of cheddar cheese, half a cup of pepper jack cheese, chili powder, and cumin. Stir until well combined.

Add the shredded chicken, half of the sliced green onions, and the thawed corn to the mixture. Stir everything together until evenly incorporated.

Take half a cup of salsa and spread it on the bottom of the prepared baking dish.

Place half a cup of the chicken mixture in the center of each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish. Repeat this step with the remaining tortillas and chicken mixture, forming a filling.

Pour the remaining salsa evenly over the enchiladas, and sprinkle the remaining cheddar and pepper jack cheese on top.

Bake the enchiladas in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Once done, remove from the oven and garnish with the remaining sliced green onions.

Serve these delightful Cream Cheese Chicken Enchiladas as they are or pair them with refried beans and rice for a complete and satisfying meal. Feel free to top with additional cheese, salsa, or any other toppings of your choice for an extra flavor boost.

Notes:

• You can customize these enchiladas by adding your favorite ingredients, such as diced bell peppers, black beans, or jalapeños, to the filling.
• To make the dish spicier, you can add a pinch of cayenne pepper or red pepper flakes to the filling mixture.
• These enchiladas can be prepared in advance and stored in the refrigerator before baking. Simply cover the baking dish with plastic wrap and foil, and bake when ready to serve.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.

Cream Cheese Chicken Enchiladas are the epitome of comfort food with a zesty twist. The creamy filling, made with cream cheese, sour cream, and a medley of spices, wraps around tender shredded chicken, corn, and green onions, all encased in warm tortillas. Topped with tangy salsa and a generous sprinkle of melted cheddar and pepper jack cheese, these enchiladas are a crowd-pleasing delight.

Whether you’re looking for a weeknight dinner that’s easy to prepare or a dish to impress your guests at a gathering, Cream Cheese Chicken Enchiladas are the answer. The combination of flavors and textures in each bite will have you coming back for seconds.

So gather your loved ones around the table and savor the moments as you indulge in these cheesy fiesta delights. Let the enticing aromas and vibrant flavors transport you to a Mexican culinary paradise. With customizable options and a variety of serving suggestions, these enchiladas are versatile and adaptable to suit your taste and preferences.

Try Cream Cheese Chicken Enchiladas today and create memories with every bite. It’s a recipe that will make your heart and taste buds sing with joy.

Frequently Asked Questions

Can I use corn tortillas instead of flour tortillas?

Absolutely! Feel free to use corn tortillas if you prefer. Just make sure to warm them up slightly before rolling to prevent cracking.

Can I substitute the chicken with other protein?

Certainly! While this recipe calls for shredded chicken, you can substitute it with cooked and seasoned ground beef, turkey, or even sautéed vegetables for a vegetarian version.

How spicy are these enchiladas?

The level of spiciness can be adjusted to your preference. If you prefer a milder taste, you can use a mild salsa or reduce the amount of chili powder. For an extra kick, you can add diced jalapeños or a dash of hot sauce.

Can I freeze the enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and aluminum foil, and they can be stored in the freezer for up to 3 months. To bake, thaw them in the refrigerator overnight and follow the baking instructions as usual.

Are there any side dishes you recommend serving with these enchiladas?

Cream Cheese Chicken Enchiladas are delicious on their own, but they pair well with a side of refried beans, Spanish rice, guacamole, or a fresh green salad for a complete and satisfying meal.

Cream Cheese Chicken Enchiladas

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This mouthwatering recipe combines tender shredded chicken, creamy cream cheese, a medley of spices, and a blend of cheddar and pepper jack cheese, all wrapped in warm tortillas and smothered with tangy salsa. These enchiladas are a perfect balance of comfort and zesty goodness, making them a must-try for any Mexican cuisine lover.

Print Recipe Pin Recipe

Course Dinner

Cuisine Mexican

Ingredients

  

• 140 g 5 oz. cream cheese, softened
• 60 g 1/4 cup sour cream
• 450 g 16 oz. jar prepared salsa
• 113 g 1 cup shredded cheddar cheese, divided
• 113 g 1 cup shredded pepper jack cheese, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 340 g 2 cups cooked, shredded chicken
• 170 g 1 cup frozen corn kernels, thawed
• 4 green onions thinly sliced, divided
• 8 8-inch flour tortillas

Instructions

 

• Preheat your oven to 325°F (163°C) and lightly grease a non-stick baking dish. Set it aside.
• In a medium-sized bowl, combine the softened cream cheese and sour cream. Add half a cup of salsa, half a cup of cheddar cheese, half a cup of pepper jack cheese, chili powder, and cumin. Stir until well combined.
• Add the shredded chicken, half of the sliced green onions, and the thawed corn to the mixture. Stir everything together until evenly incorporated.
• Take half a cup of salsa and spread it on the bottom of the prepared baking dish.
• Place half a cup of the chicken mixture in the center of each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish. Repeat this step with the remaining tortillas and chicken mixture, forming a filling.
• Pour the remaining salsa evenly over the enchiladas, and sprinkle the remaining cheddar and pepper jack cheese on top.
• Bake the enchiladas in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
• Once done, remove from the oven and garnish with the remaining sliced green onions.
• Serve these delightful Cream Cheese Chicken Enchiladas as they are or pair them with refried beans and rice for a complete and satisfying meal. Feel free to top with additional cheese, salsa, or any other toppings of your choice for an extra flavor boost.

Notes

You can customize these enchiladas by adding your favorite ingredients, such as diced bell peppers, black beans, or jalapeños, to the filling.

To make the dish spicier, you can add a pinch of cayenne pepper or red pepper flakes to the filling mixture.

These enchiladas can be prepared in advance and stored in the refrigerator before baking. Simply cover the baking dish with plastic wrap and foil, and bake when ready to serve.

Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keyword Cream Cheese Chicken Enchiladas