Cream cheese chicken enchiladas are a rich and creamy twist on the classic dish. Here’s a simple recipe for you:
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 can (10 oz) green enchilada sauce
- 1/2 cup chopped green chilies (optional)
- 8 small flour tortillas (or corn tortillas)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
- 1/4 cup chopped cilantro (for garnish, optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Filling: In a large bowl, mix together the cream cheese, sour cream, and half of the shredded cheese until smooth. Stir in the cooked chicken and chopped green chilies, if using. Season with salt and pepper to taste.
- Assemble Enchiladas:
- Lightly grease a 9×13-inch baking dish with olive oil.
- Spread a small amount of enchilada sauce in the bottom of the dish.
- Fill each tortilla with the chicken and cream cheese mixture, then roll them up and place them seam-side down in the baking dish.
- Add Sauce and Cheese:
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Let the enchiladas cool slightly before garnishing with chopped cilantro, if desired. Serve hot.
Enjoy your creamy, cheesy enchiladas!