Embarking on the culinary adventure of making Cream Cheese Chicken Enchiladas was a delightful endeavor that brought a fusion of creamy, cheesy goodness and tender chicken wrapped in soft tortillas to my kitchen. This recipe is a wonderful twist on traditional enchiladas, incorporating cream cheese and sour cream into the sauce for a rich and velvety finish. The process was straightforward, making it an enjoyable cooking experience with a deliciously rewarding outcome. As the enchiladas baked, the kitchen was filled with an enticing aroma that promised a scrumptious meal. The blend of spices from the green chiles, combined with the creamy sauce and melted cheese, created a flavor profile that was both comforting and satisfying. Serving these enchiladas was a joy, as they were met with rave reviews from everyone at the table. They’re a perfect dish for any occasion, from a casual weeknight dinner to a more festive gathering.
Ingredients
- 10 small soft flour tortillas (corn tortillas can be substituted)
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken (roast chicken recommended)
- 3 cups Monterey Jack cheese, grated
- 3 tablespoons of butter
- 4 oz diced green chiles (medium heat recommended)
How To Make Cream Cheese Chicken Enchiladas
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare Filling: In a mixing bowl, combine the shredded chicken with 1 cup of grated Monterey Jack cheese.
- Assemble Enchiladas: Spoon the chicken and cheese mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13 inch baking dish.
- Make the Sauce: In a skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking continuously. Gradually add the chicken broth, continuing to whisk until the mixture is thick and bubbling. Remove from heat and stir in the sour cream and diced green chiles, ensuring the sauce doesn’t get too hot to prevent the sour cream from curdling.
- Combine and Bake: Pour the creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese on top. Bake in the preheated oven for 20-23 minutes, until bubbling and heated through.
- Broil for Finish: For a beautifully browned cheese topping, broil the enchiladas for an additional 3 minutes.
- Serve and Enjoy: Let the enchiladas cool slightly before serving. Enjoy the creamy, cheesy, and comforting flavors of your homemade Cream Cheese Chicken Enchiladas.
Nutrition Facts
Servings: 5 (2 enchiladas per serving) Calories per serving: Approximately 400-500 calories (This will vary based on the specific ingredients used and portion sizes.)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25-26 minutes
- Total Time: 40-41 minutes
Additional Tips
- For added flavor, consider incorporating spices such as cumin or garlic powder into the chicken mixture.
- If you prefer a spicier version, you can opt for hot green chiles or add a teaspoon of chili powder to the sauce.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
FAQ Section
- Can I make these enchiladas in advance? Yes, you can assemble the enchiladas and refrigerate them before baking. Add a few minutes to the baking time if starting from cold.
- How can I prevent the tortillas from breaking? Warming the tortillas slightly before filling and rolling them can make them more pliable and less likely to tear.
- Can I use a different type of cheese? Absolutely. Cheddar, Pepper Jack, or a Mexican cheese blend can also work well in this recipe.
- Is there a substitute for sour cream? Greek yogurt is a good alternative to sour cream if you’re looking for a slightly healthier option.
- Can I add vegetables to the filling? Yes, vegetables such as spinach, mushrooms, or bell peppers make great additions to the filling for extra flavor and nutrition.