Cream Cheese Enchiladas
Cream Cheese Enchiladas are a delightful twist on traditional enchiladas, featuring a rich and creamy filling combined with savory sauce and topped with melted cheese. This dish is quick to prepare and offers a comforting meal perfect for any occasion.
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.
Notes
Feel free to add extras like black beans or corn to the filling for more texture and flavor.
Serve these enchiladas with sour cream, salsa, or guacamole for added taste.
You can substitute the chicken with beef, vegetables, or beans for a different variation.