Enchiladаs аre а famous meal in Mexican food . They mixes soft tortillas with meat or beans and fill them with spicy sauce . Home cooks loves this dish because its quick and delicious . Lately , a new version is on the rise : crеam cheese enchiladas blend a rich cheese filling with the classic flavors .
Putting crеam cheese inside enchiladas gives a silky texturе that goes well with red or green sauce . The cheese helps calm down some of the chile heat and make everything smooth . It works great if you want a comfort meal for family or a small dinner with friends , even if youre just learning to cook .
The Origins of Enchiladas
Enchiladаs аre one of the oldest dishes in Mexico . People used corn tortillas to wrap meat , fish , or veggies and then covered them with sauce to make sure nothing dried out . The key parts are the tortillas , usually made from corn , and the filling which can be almost any food you have on hand . After that , you pour sauce all over and bake until its hot and bubbly .
A Brief History of Enchiladas
The story of enchiladas goes back to Aztec times , when they ate rolled tortillas with whatever meat and peppers they had . As time passed , different regions added their local ingredients and spices . By the 1800s , enchiladas were a go-to way to use up leftovers and feed a family . Today , people all over the world enjoy them and they come in countless styles .
Why Use Cream Cheese in Enchiladas?
Cream cheese got popular because it adds a new layer of flavor and a creamy feel . It balances the spices and gives the enchiladas a richer bite that almost melts in your mouth .
Creamy Flavor and Texture
Adding cream cheese brings up two big advantages . First , the creaminess cools down hot peppers and helps the spices taste brighter . Second , it makes the inside smooth and soft which is a nice contrast to the tortilla .
Versatile Pairings
You can mix cream cheese with lots of different fillings :
- Shredded chicken or beef
- Black beans and corn
- Chopped spinach and mushrooms
- Fresh herbs like cilantro or green onions
Each combo brings its own flavor twist and you can pick based on what you like .
Ingredients for Cream Cheese Enchiladas
Base Ingredients
To make these enchiladas , youll need :
- Corn tortillas (8-10)
- Cream cheese (8 oz , softened)
- Fillings such as shredded chicken , beef , or veggies
- Shredded cheese for topping
Sauce Ingredients
Pick the sauce you like best :
- Green chili sauce
- Red enchilada sauce
- Fresh salsa
- Or try creamy avocado or queso
Optional Garnishes
Add these if you want :
- Sour cream or Greek yogurt
- Chopped cilantro
- Sliced jalapeños
- Lettuce and diced tomatoes
Detailed Cream Cheese Enchiladas Recipe
Preparation Time
This recipe takes about 30 minutes to prep and 20 minutes to bake .
Cooking Tools Needed
Youll need :
- 9x13 inch baking dish
- Skillet
- Mixing bowl
- Measuring cups and spoons
Ingredients
Cream Cheese Enchiladas Ingredients List:
- Cream cheese (8 oz)
- Shredded cheese (1 cup)
- Cooked chicken (2 cups , shredded)
- Tortillas (8-10)
- Salsa or enchilada sauce (2 cups)
- Seasonings (cumin , garlic powder , etc)
Directions
- Preheat the oven : to 350°F (175°C).
- Make the filling : mix cream cheese , shredded cheese , chicken , and seasonings in a bowl.
- Assemble : lay tortilla flat , add filling , roll up tight.
- Arrange in dish : spread a little sauce on bottom , place enchiladas seam-side down .
- Pour sauce : cover enchiladas with rest of sauce .
- Bake : cover with foil and bake for 20 minutes , then remove foil and bake another 10 minutes until top is bubbly .
- Serve : add toppings you like and eat .
Tips and Tricks for Perfect Cream Cheese Enchiladas
Make-Ahead Preparations
You can make enchiladas a day before and keep them in the fridge . Just bake a few minutes longer if theyre cold .
Freezing and Reheating
These enchiladas freeze well . After baking , wrap in foil and freeze . Thaw overnight and reheat in the oven at 350°F until warm .
Variations to Try
Try these twists :
- For a veggie version , use roasted veggies or sweet potatoes .
- Top with guacamole , pico de gallo , or chipotle crema .
Nutritional Information
One serving (two enchiladas) has about :
- Calories : 400-450
- Protein : 25-30 g
- Carbs : 30-35 g
- Fats : 20-25 g
Numbers may change based on your ingredients .
FAQs about Cream Cheese Enchiladas
What can I substitute for cream cheese?
You can use ricotta or Greek yogurt for a lighter option , though it changes the taste and texture a bit .
Can I make these enchiladas vegetarian?
Yes , just swap meat for black beans , corn , or veggies . Choose a sauce you like , such as red or green .
What kind of cheese works best for these enchiladas?
Cheddar , Monterey Jack , or a Mexican blend melts great . Mix with cream cheese for the filling .
How do I store leftover enchiladas?
Let them cool then put in an airtight container in the fridge for 3-4 days . Reheat in the oven until hot .
Conclusion
Cream cheese enchiladas are a fun twist on a classic dish . Theyre creamy , spicy , and easy to make . Experiment with fillings and sauces , then share your results . Enjoy !
Cream Cheese Enchiladas
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 baking dish (9x13 inches)
- 1 spoon or spatula
- 1 oven
Ingredients
- 8 pieces flour tortillas
- 8 oz cream cheese Softened
- 1 cup shredded cheddar cheese Divided
- 1 cup cooked chicken Shredded
- 1 can (10 oz) enchilada sauce
- ½ cup diced green onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt and pepper To taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, ½ cup of shredded cheddar cheese, shredded chicken, diced green onions, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Take one flour tortilla and place ¼ cup of the cream cheese mixture in the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining ½ cup of shredded cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a few minutes before serving.
