If you’re a fan of Tex-Mex cuisine, then you’re in for a treat with this mouthwatering recipe for Cream Cheese Chicken Enchiladas. Packed with flavors and ooey-gooey goodness, these enchiladas are sure to become a family favorite.
In this blog post, we’ll guide you through the step-by-step process of creating these delicious enchiladas and provide you with some helpful tips and variations along the way. So, let’s get started!
Ingredients for Cream Cheese Chicken Enchiladas
To make Cream Cheese Chicken Enchiladas, you’ll need the following ingredients:
- 8-10 flour tortillas
- 1 package (8 ounces) cream cheese, divided [1/2 and 1/2]
- 1-2 (4-ounce) cans of green peppers
- 3 cups cooked grated chicken
- 2 cups Mexican cheese, grated, divided [1 cup; 1 cup]
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper to taste
- Fresh coriander for garnish (optional)
Kitchen Equipment Needed
Before we dive into the recipe, let’s make sure you have all the necessary kitchen equipment on hand:
- 9 x 13 inch baking dish
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Oven
Step-by-Step Directions
Now that we have all the ingredients and equipment ready, let’s start making these delicious Cream Cheese Chicken Enchiladas:
Step 1: Preparing the Oven and Baking Dish
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13 inch baking dish with a little nonstick spray to prevent sticking.
Step 2: Mixing the Filling
In a mixing bowl, combine half of the cream cheese, cooked grated chicken, 1 cup of Mexican cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste. Mix all the ingredients together until well combined.
Step 3: Assembling the Enchiladas
Take one tortilla and fill it with 2-3 tablespoons of the chicken mixture. Roll the tortilla tightly and place it seam side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is filled with enchiladas.
Step 4: Preparing the Sauce
In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 2-3 minutes, or until the mixture turns golden brown. Season with salt and pepper. Gradually whisk in the chicken broth and the green pepper from the can. Cook the sauce for 5-7 minutes, or until it thickens slightly. Add the remaining half of the cream cheese and stir until it melts and the sauce becomes smooth.
Step 5: Pouring the Sauce and Adding Cheese
Remove the saucepan from the heat and pour the green chili sauce over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Mexican cheese on top of the sauce, covering the enchiladas evenly.
Step 6: Baking the Enchiladas
Place the baking dish in the preheated oven and bake for 23-26 minutes, or until the cheese is melted and bubbly. For an extra touch of golden goodness, you can optionally roast the enchiladas for 3-5 minutes until the cheese becomes light brown.
Step 7: Letting the Enchiladas Rest and Garnishing
Once the enchiladas are cooked, remove the baking dish from the oven and let it rest for 10-12 minutes. This will allow the flavors to meld together and make them easier to serve. If desired, garnish the enchiladas with fresh coriander for a vibrant touch.
Recipe Variations and Tips
- Vegetarian Option: You can easily make a vegetarian version of these enchiladas by substituting the chicken with sautéed vegetables like bell peppers, onions, and zucchini.
- Spice it Up: If you prefer spicier enchiladas, you can add a pinch of cayenne pepper or some diced jalapeños to the chicken mixture.
- Leftover Makeover: If you have any leftover Cream Cheese Chicken Enchiladas, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the microwave or oven until heated through.