Description
Savory cream cheese chicken enchiladas blend Mexican culinary traditions with creamy comfort. Hearty enchiladas offer a satisfying meal packed with rich flavors you’ll crave again and again.
Ingredients
Scale
- 2 cups (480 ml) cooked, shredded chicken
- 5 oz (142 g) cream cheese (softened)
- 1 cup (240 ml) shredded cheddar cheese (divided)
- 1 cup (240 ml) shredded pepper jack cheese (divided)
- ¼ cup (60 ml) sour cream
- 4 green onions (thinly sliced, divided)
- 1 cup (240 ml) frozen corn kernels (thawed)
- 16 oz (454 g) jar prepared salsa (divided)
- 8 flour tortillas (8-inch each)
- ¼ tsp chili powder
- ¼ tsp cumin
Instructions
- Preheat and Prepare: Warm the oven to 325°F (165°C) and thoroughly spray a 9×13-inch baking dish with nonstick cooking spray.
- Craft Enchilada Filling: Whisk cream cheese, sour cream, salsa, cheddar, pepper jack cheese, chili powder, and cumin until smooth and creamy, creating a rich flavor base.
- Incorporate Protein and Vegetables: Gently fold shredded chicken, corn kernels, and half the green onions into the cheese mixture, ensuring even distribution of ingredients.
- Build the Foundation: Spread a layer of salsa across the bottom of the baking dish to create a zesty base for the enchiladas.
- Roll and Assemble: Fill tortillas with the chicken-cheese mixture, roll tightly, and place seam-side down in the prepared dish, creating a compact arrangement.
- Top and Finish: Drizzle remaining salsa over the rolled enchiladas, sprinkle the rest of the cheese on top, and bake for 20-25 minutes until the cheese melts into a golden, bubbly crust.
- Garnish and Serve: Remove from the oven, top with remaining green onions, and let rest for 3-5 minutes. Optionally, add a dollop of sour cream or extra salsa before serving.
Notes
- Cheese Consistency Check: Ensure cream cheese is completely softened at room temperature to prevent lumps and create a smooth, creamy filling.
- Tortilla Hack: Warm tortillas briefly before filling to prevent cracking and make rolling easier, resulting in perfectly sealed enchiladas.
- Flavor Balancing Tip: Choose a salsa with bold flavor to enhance the overall taste profile of the dish, avoiding watery or bland varieties.
- Serving Smart: Let enchiladas rest for a few minutes after baking to allow the filling to set and make cutting and serving much cleaner and more manageable.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg