Cream Cheese Chicken Enchiladas: A Rich and Creamy Tex-Mex Favorite

Step-by-Step Method to Make Cream Cheese Chicken Enchiladas

1. Preheat the Oven

• Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray.

2. Prepare the Filling

• In a medium skillet, heat the cream cheese over medium-low heat until it starts to soften and melt. Add the shredded chicken, 1 cup of shredded cheese, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Stir until the mixture is creamy and well combined.

3. Fill the Tortillas

• Lay a tortilla flat and spoon about 2-3 tablespoons of the chicken mixture onto the center. Roll it tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.

4. Make the Sauce

• In a small bowl, whisk together the green enchilada sauce and sour cream. Pour the sauce evenly over the rolled tortillas in the dish, ensuring they are fully covered.

5. Add the Cheese

• Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the enchiladas.

6. Bake to Perfection

• Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden.

7. Garnish and Serve

• Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro for a fresh touch, and serve warm.

Tips for the Best Cream Cheese Chicken Enchiladas

• Customize the filling: Add diced green chiles, black beans, or corn for extra texture and flavor.
• Cheese swaps: Try pepper jack or Colby jack cheese for a spicier kick.
• Make ahead: Assemble the enchiladas ahead of time and refrigerate. When ready to eat, simply bake and serve!