chicken enchilada recipe with cream cheese
The Best chicken enchilada recipe with cream cheese
I love this recipe because it’s versatile—you can make it a casual family meal or dress it up for a potluck or holiday dinner. The cream cheese isn’t just an afterthought; it actually enhances the dish by softening the texture of the tortillas and adding a subtle depth to the sauce. Plus, it’s easy to customize: swap the chicken for shrimp or beef if you prefer, or add black beans for extra protein and fiber. It’s also a great way to use up leftover chicken or even shredded rotisserie chicken, making it a practical choice for busy days. And honestly, the health benefits aren’t bad either—it’s packed with protein from the chicken, fiber from the beans or veggies you might toss in, and the tortillas can be whole wheat if you want to make it a little lighter. It’s a dish that feels like a treat but still fits into a balanced meal plan.
Classic Cream Cheese Chicken Enchiladas
A comforting dish featuring tender chicken rolled in creamy cheese sauce, nestled in a rich tomato-based sauce, and topped with melted cheese for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup shredded cream cheese
- 1 cup milk
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 cup tomato sauce
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup chopped green onions
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- ½ cup chopped cilantro
👨🍳Directions
-
1
Preheat oven to 400°F. Mix flour, salt, and water in a bowl to form a dough. Roll out the dough to about ⅛-inch thickness. -
2
Cook chicken breasts in a skillet over medium heat until fully cooked (about 6–7 minutes per side). Remove and let cool. Shred the chicken. -
3
In a bowl, mix shredded chicken with cream cheese, milk, garlic powder, salt, and pepper until well combined. -
4
In another bowl, combine tomato sauce with chili powder, cumin, garlic powder, onion powder, and green onions. Simmer for 5 minutes. -
5
Fill each rolled tortilla with chicken mixture, roll tightly, and place seam-side down in a greased baking dish. Pour sauce over the top, leaving a small gap. -
6
Cover with foil and bake for 20 minutes. Remove foil, sprinkle shredded cheddar and Monterey Jack cheese over the top, and bake for another 10 minutes until bubbly. -
7
Let cool for 5 minutes, then top with sour cream and cilantro before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking dish
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream Cheese Chicken Enchiladas Works
❓ Frequently Asked Questions About Cream Cheese Chicken Enchiladas
1. What is the best way to cook the chicken for enchiladas to ensure it’s tender and flavorful?
Use a skillet over medium-high heat to cook the chicken until fully cooked through (about 6–7 minutes per side). Drain excess fat, then season with salt, pepper, and a pinch of cumin. Shred or chop finely so it blends seamlessly into the sauce.
2. Can I substitute cream cheese for sour cream in the enchilada sauce, and if so, how?
Yes, you can use cream cheese instead of sour cream, but adjust the consistency slightly. Cream cheese holds together better, so you may need to add a splash of milk or broth to thin the sauce if it becomes too thick. For best results, use full-fat cream cheese for richness.
3. How do I prevent the enchiladas from becoming soggy when baking?
To avoid sogginess, preheat the oven to 375°F (190°C) and bake the enchiladas uncovered for the first 5 minutes. Then, tent loosely with foil if needed, and remove it for the last 5 minutes to crisp the cheese. Also, let the filling cool slightly before assembling to prevent a runny texture.
4. What’s the easiest way to reheat these enchiladas without making them dry?
Reheat covered in a 350°F (175°C) oven for 10–12 minutes. Alternatively, microwave in 30-second bursts, stirring in between, until heated through. Adding a splash of water or milk to the dish while reheating can help retain moisture.
