Sitting around the dinner table with family is special. We share stories and laugh over a tasty meal. My favorite memory is trying Cream Cheese Chicken Enchiladas for the first time.
The creamy and zesty mix felt like a warm hug. It was perfect for any time. I knew I had to make this dish for my family.
After many tries, I got my Cream Cheese Chicken Enchiladas just right. They’re easy to make and make everyone happy. This article will show you how to make them, with easy steps and tips.
Introduction to Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas are a tasty twist on the usual enchilada. They have a creamy filling that makes them special. The cheesy topping adds comfort, and they’re easy to make, great for family dinners.
You can change the ingredients to fit your family’s likes. They’re quick to make, in just 30 minutes. Each serving has about 1734 calories, with protein and fat for everyone.
These enchiladas serve 10 people and are loved by many. You can pick red or green sauce to make them your own. This makes every bite special for your family.
| Nutritional Information per Serving | Amount |
|---|---|
| Total Calories | 1734 |
| Calories from Fat | 1098 (63%) |
| Total Fat | 122g |
| Saturated Fat | 45.2g |
| Cholesterol | 525.9mg |
| Sodium | 1336.7mg |
| Potassium | 1496.2mg |
| Total Carbohydrate | 36.2g |
| Dietary Fiber | 3g |
| Protein | 118g |
Adding cream cheese chicken enchiladas to your menu is a smart choice. They’re creamy, cheesy, and easy to make. They’re perfect for any meal, making everyone happy.
Ingredients for Cream Cheese Chicken Enchiladas
When I make my homemade enchiladas with cream cheese, I pick the freshest ingredients. This makes the dish delicious and satisfying. Here are the main ingredients and some extras to make it even better.
Key Ingredients Needed
- 3 skinless, boneless chicken breasts
- 2 (8-ounce) packages of cream cheese, softened
- 1 (15-ounce) can of petite diced tomatoes, drained
- 10 large taco-sized flour tortillas
- 2 cups shredded Cheddar cheese, divided
- 1 (15-ounce) can of green enchilada sauce
- 1 cup of sour cream for added creaminess
- 4 ounces of diced green chiles
- 3 tablespoons of unsalted butter and flour each
- 2 cups of low-sodium chicken broth
Optional Ingredients for Extra Flavor
Want to make my enchiladas even more special? Try these optional ingredients:
- Salsa verde for an extra kick
- Pepper Jack or Monterey Jack cheese for a different cheese profile
- 1 tablespoon of lime juice for brightness
- 1 teaspoon of cumin and 1/2 teaspoon of chili powder for added depth
Using these ingredients, every bite of the enchiladas is full of flavor. Your family will love this delicious dish!
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 3 | Skinless, boneless, cooked and shredded |
| Cream cheese | 2 (8 oz.) packages | Softened for easy mixing |
| Diced tomatoes | 1 (15 oz.) can | Drained |
| Tortillas | 10 | Taco-sized |
| Shredded cheese | 2 cups | Divided for filling and topping |
| Green enchilada sauce | 1 (15 oz.) can | For drizzling on top |
| Sour cream | 1 cup | To add creaminess |
| Diced green chiles | 4 oz. | For a mild heat |
| Chicken broth | 2 cups | Low-sodium |
| Unsalted butter | 3 tablespoons | For the sauce |
| Flour | 3 tablespoons | For thickening the sauce |
Step-by-Step Instructions for Preparing Easy Chicken Enchiladas
Getting started with my Cream Cheese Chicken Enchiladas is easy. First, I boil chicken breasts for 7-10 minutes. Then, I shred the chicken into small pieces.
Next, I mix softened cream cheese with garlic, cumin, salt, and pepper in a bowl. I add chopped tomatoes, green onions, and the shredded chicken for more flavor. It’s key to mix well for a tasty filling.
Then, I fill each white corn tortilla with the creamy mix. I fold them and place them seam-side down in a greased dish. This keeps everything together while baking.
After arranging the enchiladas, I pour more enchilada sauce over them. I also sprinkle a lot of cheese on top. For some heat, I might add jalapenos or cayenne pepper.
Lastly, I bake the enchiladas at 350°F for 20 minutes. They become bubbly and golden. These simple cooking instructions make delicious enchiladas ready to serve.
| Ingredient | Quantity |
|---|---|
| Whole cut up fryer chicken | 1 |
| Canola oil | As needed |
| White corn tortillas | 5 |
| Onion | 1 |
| Roasted green chilies | 1 can |
| Jalapeno | 1 (optional) |
| Cheese (Monterey Jack, Pepper Jack, or white cheese mix) | 2 cups |
| Cream | 1/2 cup |
| Butter | 2 tablespoons |
| Flour | 2 tablespoons |
| Sour cream | 1/2 cup |
| Paprika | 1 teaspoon |
| Cayenne | 1/2 teaspoon |
| Salt | To taste |
| Pepper | To taste |
This recipe makes a big pan of enchiladas for up to five people. Each serving has about 1172 calories. It’s great for family dinners or weeknights.
The Best Cream Cheese Enchilada Recipe for Busy Weeknights
These Cream Cheese Chicken Enchiladas are great for busy weeknights. They need only 7 ingredients and cook in 30 to 35 minutes. I use leftover rotisserie chicken or slow cooker to make it quicker.
Quick Prep and Cooking Tips
For easy prep, chop all ingredients before starting. It takes 15 minutes to prep and 30 minutes to bake. This way, dinner is ready in under an hour, perfect for weeknights.
- Use a 10-ounce can of green enchilada sauce for creaminess.
- Shred about 4 cups of chicken, which is roughly 1 pound.
- Combine 8 ounces of softened cream cheese with shredded Monterey Jack cheese.
- Use 8 (8-inch) flour tortillas to roll your enchiladas.
- In total, this recipe serves 8, with around 530 calories per serving.
For a last-minute tip, prepare the enchiladas ahead. Store them unbaked in the fridge for days or freeze for up to three months. This way, you always have a quick meal ready.
| Ingredient | Amount |
|---|---|
| Shredded Chicken | 4 cups (about 1 pound) |
| Cream Cheese | 8 ounces |
| Monterey Jack Cheese | 2 cups (10-ounce package) |
| Green Enchilada Sauce | 10 ounces (1 1/4 cups) |
| Flour Tortillas | 8 (8-inch) |
| Rotel Tomatoes | 10 ounces |
| Whipping Cream | 2 cups |
Why My Cream Cheese Chicken Enchiladas are a Family Favorite
Every family has a special dish they love. For us, it’s my Cream Cheese Chicken Enchiladas. People love these enchiladas, saying they’re great for both kids and adults.
Feedback and Reviews from Family
My family loves the creamy filling and cheesy top. They ask for this dish at gatherings and dinners. It brings happiness to our meals.
How This Recipe Came to Be
I made this recipe with chicken, cream cheese, and spices. It quickly became a favorite. It’s easy to make and tastes great, perfect for busy nights.
| Recipe Component | Details |
|---|---|
| Servings | 4 |
| Chicken Needed | 3/4 pound (yields 2 cups cooked shredded chicken) |
| Spices | 1/4 tsp chili powder, 1/4 tsp cumin, 1/4 tsp garlic salt |
| Diced Tomatoes | 14.5 oz can of Mexican style |
| Cream Cheese | 8-ounce package |
| Cilantro | 2 tablespoons, chopped |
| Tortillas | 8 flour tortillas (8-inch) |
| Shredded Cheese | 2 cups Mexican 4 Cheese Blend |
| Whipping Cream | 1 pint |
| Cooking Method | Bake at 350°F for 30 mins covered, then 15 mins uncovered |
| Preparation Time | Approximately 10 minutes |
| Total Cooking Time | Approximately 30 minutes |
Making Authentic Cream Cheese Chicken Enchiladas
Starting with fresh ingredients is key to making real chicken enchiladas. My recipe mixes creamy parts with classic tastes. This makes every bite rich and tasty.
I use 3 cups of cooked, shredded chicken. It can be from thighs or breasts. This makes the dish tender and full of flavor.
The sauce is the heart of the dish. I mix 1 (8 oz.) package of cream cheese with spices. Cumin and chili powder add depth, and lime juice adds brightness.
To get the creamy texture, I use 3 tablespoons of unsalted butter and 3 tablespoons of flour. These mix with chicken broth to create a delicious sauce.
I fill 12-15 tortillas with chicken and cheese. Then, I top each with creamy sauce and 2 cups of Mexican blend cheese. Baking at 400º F for 22-25 minutes makes them golden.
Broiling for 3-5 minutes adds a nice brown top. This makes the dish even more appealing.
Letting the enchiladas rest for 10-12 minutes after baking helps. This makes the flavors better and makes serving easier. Making these enchiladas is worth it. They bring the true taste of Mexican food to your table.
Variations of Creamy Chicken Enchiladas
There are many ways to make creamy chicken enchiladas. You can add a spicy kick or make a vegetarian version. This makes the dish fun for everyone.
Spicy Cream Cheese Chicken Enchiladas
To make spicy enchiladas, add diced jalapeños or spicy cheese. This adds a tasty heat. It’s perfect for those who like a little spice.
Vegetarian Options for Homemade Enchiladas
For vegetarian meals, try using black beans, corn, or veggies. These make a filling and tasty dish. They’re great for any meal.
| Variation | Main Ingredients | Flavor Profile |
|---|---|---|
| Spicy Cream Cheese Chicken Enchiladas | Diced jalapeños, Pepper Jack cheese, cream cheese | Rich and spicy |
| Vegetarian Enchiladas | Black beans, corn, assorted vegetables | Hearty and wholesome |
Serving Suggestions for Delicious Chicken Enchiladas
When I serve my Cream Cheese Chicken Enchiladas, I like to add special touches. I choose side dishes and drinks that make the meal better. These choices make my guests happy and leave a good memory.
Pairing Ideas with Side Dishes
Here are some side dishes that go well with chicken enchiladas:
- Cilantro lime rice adds a zesty flavor
- Black beans bring protein and fiber
- Fresh cucumber salad adds a nice crunch
- Guacamole and chips add a classic Mexican taste
Beverage Options to Complement Your Meal
Choosing the right drink with enchiladas is important. A light Mexican beer is a great choice. It matches the dish’s rich flavors well.
Or, a cool margarita can make the meal even better. If you don’t want alcohol, try agua fresca. It’s made with fresh fruit and is very inviting.
Storing and Reheating Leftover Enchiladas
Leftover enchiladas need the right storage to stay tasty. Put them in an airtight container in the fridge. They can last 3-4 days there. For longer, freeze them in a freezer bag for up to 3 months.
Ready to enjoy your enchiladas again? I suggest reheating them in the oven. It makes them crispy. Just preheat to 350°F, cover with foil, and bake for 20-25 minutes.
- Microwave: Heat on medium for 1-2 minutes. Poke holes or cut them to avoid sogginess.
- Skillet: Cook for 3-4 minutes on each side over medium-high heat. Use a lid for moisture.
- Air Fryer: Air fry at 350°F for 3-5 minutes for a quick, crunchy reheat.
- Toaster Oven: Bake at medium-high heat for 10-15 minutes.
Want to make them taste even better? Add a bit of chili sauce. Remember, each reheating method changes the texture. Pick what you like best!
| Reheating Method | Time | Notes |
|---|---|---|
| Oven | 20-25 minutes | Crispy texture; use foil to cover. |
| Microwave | 1-2 minutes | Poke holes to reduce sogginess. |
| Skillet | 3-4 minutes per side | Add steam for moisture. |
| Air Fryer | 3-5 minutes | Great for a crispy finish. |
| Toaster Oven | 10-15 minutes | Good for smaller portions. |
Follow these tips, and your leftover enchiladas will be just as good as new!
Conclusion
These creamy chicken enchiladas are a mix of comfort and zest. They are perfect for any meal. You need simple ingredients like shredded chicken and cream cheese.
They are easy to make and full of flavor. This makes them great for busy families.
These enchiladas are a hit with my family. The cream cheese, chicken, and cheese make them delicious. You can adjust the spice to your liking.
Try making these enchiladas and see how much you love them. They’re perfect for sharing with your family. It’s a great way to make memories together.
