CREAM CHEESE CHICKEN ENCHILADAS
Imagine a dish that combines the rich, creamy goodness of cream cheese with the zesty flavors of enchiladas – that’s exactly what these Cream Cheese Chicken Enchiladas promise! Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and guarantees a delightful meal. Let’s dive into the world of creamy, cheesy goodness that will leave you craving for more!
Why You’ll Love This Recipe
These Cream Cheese Chicken Enchiladas are a game-changer. The creamy filling paired with the cheesy, golden-brown topping makes for a perfect meal. It’s not only easy to prepare but also a surefire crowd-pleaser. Plus, it’s customizable, so you can tweak it to suit your taste preferences.
Kitchen Equipment You’ll Need
- 9×13 baking dish
- Mixing bowls
- Cooking spray
- Oven
Ingredients
- 5 oz. reduced-fat cream cheese, softened
- 1/4 cup light sour cream (or plain Greek yogurt)
- 10 oz. can of enchilada sauce
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels, thawed (canned corn works, but drain it first)
- 4 oz. can diced green chiles
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
- 4 scallions, thinly sliced
- 8 (8-inch) whole wheat tortillas
Step-by-Step Instructions
1. Preheat your oven to 325 degrees F. Spray a 9×13 baking dish with cooking spray.
2. In a large bowl, mix the cream cheese, sour cream, and half of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3. In another bowl, combine the shredded chicken, corn, cumin, chili powder, salt, pepper, green chiles, and half of the scallions. Mix this with the cheese mixture until well combined.
4. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the prepared baking dish.
5. Spoon the filling evenly down the center of each tortilla. Roll them up and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
7. Bake in the oven for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions before serving.
Tips for Success
- Ensure the cream cheese is softened to allow for easier mixing.
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the chicken mixture.
- Use freshly shredded cheese for the best melt and flavor.
Additional Tips or Variations
Feel free to experiment with different types of cheese or add a spoonful of black beans for extra protein. If you prefer a milder dish, opt for mild green chiles.
Nutritional Highlights (Per Serving)
- Calories: Approximately 320
- Protein: 20g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 4g
Frequently Asked Questions (FAQ)
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re going into the oven cold.
Can I freeze these enchiladas?
Absolutely! Just assemble them in a freezer-safe dish, cover tightly, and freeze. Bake from frozen, adding about 20 minutes to the baking time.
Conclusion
These Cream Cheese Chicken Enchiladas are a delightful blend of creamy, cheesy, and spicy flavors that are sure to impress. Give this recipe a try and let the deliciousness speak for itself. Don’t forget to share your experience and any creative variations you come up with. Enjoy your meal!
