Hey there! So, let me tell you about this game-changer we call Cream Cheese Chicken Enchiladas. The first time I made them, I was just trying to impress my in-laws. Spoiler: it worked! Now, I whip these up whenever I need a guaranteed crowd-pleaser. The creamy, cheesy goodness wrapped up in a tortilla is like a warm hug on a plate. Plus, it gives me an excuse to use up all that leftover chicken.
Why You’ll Love This Dish
I make this when I want to pretend I’m running a Tex-Mex restaurant right in my kitchen. My family goes crazy for this because it’s rich, comforting, and somehow feels like a little party at dinner time. (Just don’t ask about the time I used a too-spicy salsa by mistake—let’s just say there were tears.) The best part? It’s actually quite forgiving, even if you’re not a pro chef!
What You’ll Need (Ingredients)
- 2 cups cooked chicken, shredded (I sometimes use rotisserie chicken when I’m in a hurry)
- 8 oz cream cheese, softened (any brand works, though my grandmother swore by the one with the blue and silver packaging)
- 1 cup shredded cheese (like cheddar or a Mexican blend, but really, whatever’s in the fridge)
- 8-10 flour tortillas (corn tortillas work too, if that’s your jam)
- 1 can (about 10 oz) of enchilada sauce
- 1/2 cup sour cream (or Greek yogurt if you’re feeling fancy)
- Optional: diced green chiles or jalapeños if you like a kick
Let’s Get Cooking (Directions)
- Preheat your oven to 350°F (175°C). While that’s heating up, mix the chicken, cream cheese, half of the shredded cheese, and green chiles in a bowl. Don’t worry if it looks a bit messy—mine always does!
- Grab a tortilla and spoon some of that delightful mixture onto it. Roll it up and place it seam-side down in a greased baking dish. Repeat till you’re out of mix or tortillas (whichever comes first).
- Pour the enchilada sauce over your rolled tortillas. Cover with the remaining cheese, and sneak a taste of that cheesy goodness if you dare.
- Bake for about 20-25 minutes until everything’s nice and bubbly. I usually take this time to clean the kitchen—well, at least a little bit of it!
Notes from My Kitchen
I once tried using low-fat cream cheese to lighten things up. Bad idea—it just wasn’t the same comforting dish. Stick with the real stuff for this one! And if your tortillas start to crack while rolling, it helps to warm them up a bit first.
Variations I’ve Tried
Once, I added cooked bacon bits to the chicken mix. It was delightful. But that time I used barbecue sauce instead of enchilada sauce? Let’s just say it didn’t quite hit the mark. If you’re feeling adventurous, try adding chopped spinach to the mix—it works surprisingly well!
Equipment Talk
Don’t have a fancy baking dish? Honestly, I’ve used a regular ol’ casserole dish, and it works just fine. Tin foil for cover if you’re worried about it drying out.
How to Store It
If you do have leftovers (rare in my house!), they keep pretty well in the fridge for a couple of days. Then again, they never last that long around here!
Serving Suggestions
We love to serve these enchiladas with a simple green salad on the side, or some rice if we’re feeling extra hungry. And a little dollop of guacamole never hurts, right?
Pro Tips (or Lessons Learned)
Don’t rush the cheese softening step. I once did and it turned into a lumpy mess. And remember to taste that enchilada sauce before pouring it over—trust me on this one!
FAQ
Can I make these ahead of time? Absolutely! You can assemble the enchiladas and refrigerate them until you’re ready to bake. Just add a few extra minutes to your baking time if they’re coming straight from the fridge.
What if I don’t have enchilada sauce? In a pinch, I’ve used tomato sauce with some added spices (like cumin and chili powder). It’s not quite the same but works decently in a bind!
Can I freeze them? Sure thing! I freeze them before baking. Just thaw overnight in the fridge and bake as directed.