Cream Cheese Enchiladas
Cream Cheese Enchiladas are a delightful twist on the classic Mexican dish. These enchiladas feature a creamy, tangy filling wrapped in warm tortillas and baked to perfection.
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
- 8 oz cream cheese softened
- 1 cup shredded cooked chicken
- 1 can diced green chiles 4 oz
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 12 pieces corn or flour tortillas
- 1 can enchilada sauce 10 oz
- 1 cup shredded cheddar cheese
Instructions
- In a medium bowl, combine the softened cream cheese, shredded chicken, diced green chiles, sour cream, garlic powder, ground cumin, and chili powder. Mix well until the ingredients are fully incorporated.
- Spoon the cream cheese mixture evenly onto the tortillas and roll them up tightly. Place the filled tortillas seam-side down in a greased baking dish. Pour the enchilada sauce over the top and sprinkle with the shredded cheddar cheese.
- Bake at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.
- To guarantee the best results, be sure to let the cream cheese come to room temperature before mixing the filling. This will make it easier to spread and create a smooth, creamy texture.
- Additionally, don't be afraid to adjust the spices to your personal taste preferences. Feel free to add more or less of the chili powder and cumin to suit your palate.
Notes
Moderation is key, as these rich, creamy enchiladas are best savored occasionally as part of an overall balanced diet.