Looking for a quick and easy dinner idea? Try these Cream Cheese Chicken Enchiladas! This recipe features tender shredded chicken, creamy cheese, and mild green chiles wrapped in soft tortillas and baked to perfection. Perfect for weeknight dinners or family gatherings, these enchiladas are sure to become a favorite.
Ingredients for Cream Cheese Chicken Enchiladas
To make these tasty enchiladas, you’ll need the following ingredients:
- 10 small soft flour tortillas (corn tortillas can be used, but flour tortillas are recommended with chicken)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken (roast chicken works great)
- 3 cups Monterey Jack cheese, grated
- 3 tablespoons butter
- 4 oz diced green chiles (medium heat, not spicy)
How to Make Cream Cheese Chicken Enchiladas
1. Preheat Your Oven
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish and set it aside. This will ensure your enchiladas bake evenly and don’t stick to the dish.
2. Prepare the Chicken and Cheese Mixture
In a large bowl, combine the 2 1/2 cups of shredded chicken with 1 cup of grated Monterey Jack cheese. Mix well to evenly distribute the cheese throughout the chicken. This will be the filling for your enchiladas.
3. Fill and Roll the Tortillas
Take one of the soft flour tortillas and place a generous spoonful of the chicken and cheese mixture in the center. Roll the tortilla up tightly and place it seam-side down in the greased baking dish. Repeat this process with the remaining tortillas and filling.
4. Make the Cream Sauce
In a medium skillet, melt 3 tablespoons of butter over medium heat. Once melted, stir in 3 tablespoons of flour and whisk continuously for about 1 minute. This will create a roux, which is the base of your cream sauce.
5. Add Chicken Broth
Slowly pour in 2 cups of chicken broth while continuing to whisk. Increase the heat to high and cook the mixture until it becomes thick and bubbly. This should take about 5 minutes.
6. Incorporate Sour Cream and Green Chiles
Remove the skillet from the heat and stir in 1 cup of sour cream and the 4 oz of diced green chiles. Be careful not to overheat the mixture, as this can cause the sour cream to curdle. Mix until well combined.
7. Pour Sauce Over Enchiladas
Evenly pour the cream sauce over the rolled enchiladas in the baking dish. Make sure each enchilada is well coated with the sauce.
8. Top with Cheese
Sprinkle the remaining 2 cups of grated Monterey Jack cheese over the top of the enchiladas. This will create a deliciously cheesy crust as the enchiladas bake.
9. Bake and Broil
Place the baking dish in the preheated oven and bake for 20-23 minutes, until the cheese is melted and bubbly. For an extra golden and crispy cheese topping, switch the oven to broil for the last 3 minutes of baking. Keep a close eye on the enchiladas during this time to prevent burning.
10. Serve and Enjoy
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Enjoy your Cream Cheese Chicken Enchiladas with your favorite side dishes or toppings, such as guacamole, salsa, or a fresh salad.
Why You’ll Love These Cream Cheese Chicken Enchiladas
Comfort Food at Its Best
These enchiladas offer the perfect combination of creamy, cheesy, and savory flavors, making them a satisfying comfort food that everyone will love.
Simple and Easy to Make
With straightforward steps and common ingredients, this recipe is easy to follow and perfect for weeknight dinners or special occasions.
Versatile and Customizable
Feel free to customize the filling by adding your favorite ingredients, such as black beans, corn, or sautéed vegetables, to make the dish your own.
Perfect for Leftovers
These enchiladas reheat well, making them a great option for leftovers. Simply store them in an airtight container in the refrigerator and reheat in the oven or microwave.
Conclusion: A Must-Try Recipe
Cream Cheese Chicken Enchiladas are a delicious and comforting dish that’s easy to prepare and sure to please any crowd. With their creamy sauce, tender chicken, and cheesy topping, these enchiladas are a perfect choice for any meal. Give this recipe a try and enjoy a taste of comfort food at its finest.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer. Keep in mind that the texture and flavor will be slightly different, but they will still be delicious.
2. Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas up to the point of baking, cover the dish with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove the cover and follow the baking instructions.
3. What can I serve with these enchiladas?
These enchiladas pair well with a variety of sides, such as Mexican rice, refried beans, guacamole, salsa, or a fresh green salad.
4. How do I store leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
5. Can I freeze these enchiladas?
Yes, you can freeze the enchiladas before baking. Wrap the dish tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and follow the baking instructions.
Leave a Reply