CREAM CHEESE CHICKEN ENCHILADAS
An Engaging Introduction to Cream Cheese Chicken Enchiladas
If you’re looking for a meal that combines creamy, cheesy goodness with a touch of spice, these Cream Cheese Chicken Enchiladas are exactly what you need. This delightful dish is perfect for a cozy family dinner or a gathering with friends. Each bite is filled with tender chicken, melty cheese, and a hint of heat, all wrapped in a soft tortilla and baked to perfection.
Why You’ll Love This Recipe
This recipe is a winner for so many reasons! It’s easy to make, packed with flavor, and offers a healthier twist on traditional enchiladas with the use of reduced-fat cream cheese and whole wheat tortillas. Whether you’re an experienced cook or a kitchen novice, you’ll appreciate the simplicity and deliciousness of this dish.
Kitchen Equipment You’ll Need
- Oven
- 9×13 baking dish
- Cooking spray
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Spatula or spoon
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
- 4 scallions, thinly sliced
- 8 (8-inch) whole wheat tortillas
Step-by-Step Instructions for Preparing the Recipe
- Preheat your oven to 325 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray.
- In a large bowl, mix together the cream cheese, sour cream, and half of the enchilada sauce until smooth. Stir in 1/2 cup of each type of cheese.
- In a separate bowl, combine the chicken, corn, cumin, chili powder, salt, pepper, green chiles, and half of the scallions. Add this chicken mixture to the cheese mixture and mix well.
- Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until hot and bubbly. Finish with a sprinkle of the remaining scallions before serving.
Tips for Success
- Ensure the cream cheese is fully softened for easier mixing.
- Consider using rotisserie chicken for a quicker prep time.
- Feel free to adjust the spice level to your liking by adding more chili powder or using a spicier enchilada sauce.
Additional Tips or Variations
- For a vegetarian version, swap the chicken for black beans or roasted vegetables.
- Top with avocado slices or a dollop of guacamole for extra flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 320
- Protein: 20g
- Carbohydrates: 30g
- Fat: 15g
Frequently Asked Questions (FAQ)
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and bake them right before serving.
Can I freeze these enchiladas?
Yes, they freeze well. Simply prepare and assemble them in the dish, cover tightly, and freeze. Bake from frozen, adding an extra 10-15 minutes to the bake time.
What sides go well with enchiladas?
Consider serving with a side of Mexican rice, a fresh salad, or refried beans.
Conclusion
These Cream Cheese Chicken Enchiladas are a delightful blend of flavors and textures that are sure to become a family favorite. Give them a try and let us know how they turn out! We’d love to hear your thoughts and any creative twists you add to make this recipe your own. Enjoy!
