Cream Cheese Enchiladas

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📖 Description

Cream Cheese Enchiladas are a rich, creamy, and comforting Mexican-inspired dish. Soft tortillas are filled with a cheesy, seasoned mixture of cream cheese, chicken (or beans for a vegetarian option), and spices, then rolled and baked in enchilada sauce topped with melted cheese. Perfect for a cozy family dinner or potluck, these enchiladas are a crowd-pleaser with their creamy texture and bold flavor.

📝 Ingredients for Cream Cheese Enchiladas

  • 8 flour or corn tortillas (8-inch)

  • 2 cups cooked chicken, shredded (or black beans for vegetarian)

  • 8 oz cream cheese, softened

  • 1 cup sour cream

  • 1 ½ cups shredded cheddar cheese (or Mexican blend), divided

  • 1 ½ cups enchilada sauce (red or green)

  • 1 small onion, finely diced (optional)

  • 1 tsp garlic powder

  • 1 tsp chili powder

  • ½ tsp cumin

  • 2 tbsp fresh cilantro, chopped (optional garnish)

  • Salt & pepper to taste

👩‍🍳 Instructions

  1. Preheat Oven – Set oven to 350°F (175°C).

  2. Prepare Filling – In a large bowl, mix cream cheese, sour cream, shredded chicken (or beans), half of the shredded cheese, onion, garlic powder, chili powder, cumin, salt, and pepper. Stir until creamy and well combined.

  3. Assemble Enchiladas – Warm tortillas slightly (microwave 20 seconds). Spoon 2–3 tbsp of filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.

  4. Add Sauce & Cheese – Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.

  5. Bake – Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.

  6. Serve – Garnish with fresh cilantro and serve with rice, beans, or salad.

🍴 Servings

Makes 4 servings (2 enchiladas per person).

📊 Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 24g

  • Carbohydrates: 32g

  • Fat: 29g

  • Fiber: 3g

  • Sodium: 820mg

(Values vary depending on tortilla type and cheese used.)

💡 Notes

  • You can use rotisserie chicken to save time.

  • Swap flour tortillas with corn tortillas for a more authentic flavor.

  • Add sautéed peppers, spinach, or mushrooms for extra veggies.

  • Try with green enchilada sauce for a tangier flavor.

🔑 Tips

  • Warm tortillas before rolling to prevent cracking.

  • For a lighter version, use Greek yogurt instead of sour cream.

  • Add a pinch of smoked paprika or cayenne for extra heat.

  • Double the recipe – these freeze well!

🌟 Benefits

  • Protein-rich from chicken and cheese.

  • Comforting & filling meal that satisfies cravings.

  • Customizable – works with chicken, beef, beans, or veggies.

  • Meal-prep friendly – can be assembled ahead and baked later.

❓ Q&A

Q: Can I make these vegetarian?
A: Yes! Use black beans, refried beans, or sautéed veggies instead of chicken.

Q: Can I freeze cream cheese enchiladas?
A: Absolutely. Assemble, cover tightly with foil, and freeze. Bake from frozen at 350°F for about 45–50 minutes.

Q: Can I use low-fat cream cheese?
A: Yes, but the filling will be slightly less creamy. Full-fat gives the best texture.

Q: What goes well with cream cheese enchiladas?
A: Spanish rice, refried beans, Mexican street corn, or a fresh avocado salad.

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