Chicken enchiladas made with cream cheese are a rich and creamy take on a traditional Mexican favorite. The recipe’s filling is made from a combination of soft, succulent chicken, cream cheese, spices, and other ingredients. The filling is folded up in flour tortillas before being cooked with a savory enchilada sauce. The end product is a hearty meal that may appease even the pickiest eater. Cream Cheese Chicken Enchiladas are delicious whether you’re having them for a weeknight meal or a special event because of their smooth consistency, robust taste, and easy preparation.
There are a lot of reasons why enchiladas are great for family dinners. You can’t go wrong with these tacos because they are filled with a deliciously fatty combination of chicken and corn, and topped with melty cheddar cheese and spicy salsa.
It’s quick, simple, and, most importantly, incredibly cheesy! Even if you have finicky eaters in your family, you can rest assured that the leftovers will be enjoyed at a later time, making this dish ideal for family dinner nights.
They are also fantastic as a lunch option; if you’re in a rush and need a tasty and convenient meal on the go, look no further.
Ingredients
5 ounces of softened cream cheese
Add the sour cream, about a quarter cup’s worth.
1 prepared 16-ounce jar of salsa
Shaved Cheddar Cheese, One Cup Pepper Jack Cheese, Two Cups
Spicy Seasoning, Half a Teaspoon
Just about a half a teaspoon of cumin
TWO CUPS of shredded cooked chicken
Thawed 1 cup of frozen corn kernels 4 thinly sliced green onions 8 (8-inch) flour tortillas
Prepare the oven by heating it to 325 degrees. Prepare a nonstick baking dish while the oven heats up. Leave that alone
A medium-sized bowl is perfect for combining the sour cream and cream cheese. Next, combine at least a half cup of salsa with a similar amount of cream cheese, a similar amount of pepper jack cheese, a pinch of cumin, and a pinch of chili powder. Make sure everything is thoroughly mixed before using.
Once everything else is inside, add in the chicken, half of the green onions, and the corn, and stir to incorporate.
In the middle of each tortilla, spread a quarter cup of salsa. Top with a quarter cup of the chicken mixture. Insert it there, roll it up, seam side down, and place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Use the remaining salsa to top the enchiladas.
Spread any leftover cheese on top, and then pop the whole thing in the oven for 20–25 minutes before checking on it. As soon as you notice the enchiladas have been tampered with, remove them.
You should get the rest of the green onion and sprinkle that on top before serving. You can customize this dish by adding your favorite toppings, such cheese, salsa, or anything else you like.
One of the greatest ways to enjoy them is on their own, but they also go well with refried beans and rice. Add additional rice or something else exciting if your children don’t care for refried beans.
You can modify the recipe as much as you like. Make sure it’s a crowd pleaser if you do, or if you prefer them but your children do not, prepare some enchiladas with the elements you adore while also preparing some with more traditional fillings like chicken and cheese for everyone to enjoy.
