chicken enchiladas with cream cheese recipe

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The Best chicken enchiladas with cream cheese recipe

I’m so excited to share with you one of my family’s favorite recipes – chicken enchiladas with cream cheese. This dish has been a staple in our household for years, and it’s always a hit with both kids and adults alike. I love how the combination of tender chicken, rich cream cheese, and tangy enchilada sauce comes together to create a flavor profile that’s both familiar and exciting.

The best part? It’s incredibly easy to make, even on busy weeknights. I’ve lost count of how many times I’ve served this recipe at family gatherings, and it’s always the first dish to disappear.

My kids love helping me assemble the enchiladas, and they’re always eager to dig in when dinner is ready. But what really sets this recipe apart is its versatility – we’ve enjoyed it as a main course, as a taco filling, and even as a breakfast burrito. The health benefits are another major selling point – with lean chicken, low-fat cream cheese, and minimal added sugars, this recipe is a guilt-free delight.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special occasion, these chicken enchiladas with cream cheese are sure to please. One of the things I love most about this recipe is its adaptability – you can easily customize it to suit your tastes and dietary needs. For example, we like to add diced onions and bell peppers for extra flavor and nutrition.

You can also swap out the cream cheese for sour cream or Greek yogurt if you prefer. The key to this recipe is using high-quality ingredients – invest in good-quality enchilada sauce and shredded cheese for the best results. And don’t even get me started on the importance of using fresh cilantro – it makes all the difference in the world.

Chicken Enchiladas with Cream Cheese

Chicken Enchiladas with Cream Cheese

4.9 from 1831 votes

A delicious and creamy chicken enchilada dish, perfect for a family meal. Tender chicken and a rich cream cheese sauce are rolled in tortillas and baked to perfection.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb boneless, skinless chicken breasts
1 cup cream cheese
1 cup shredded Mexican cheese blend
1 onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

For the Sauce

2 cups salsa
1 cup chicken broth
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp garlic powder

For Assembly

8-10 small flour tortillas
1 cup shredded Mexican cheese blend

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large skillet, heat olive oil over medium heat.
3Add onion and garlic, sauté until softened and translucent, about 3-5 minutes.
4Add chicken breasts to the skillet, cook until browned and cooked through, about 8-10 minutes.
5Remove from heat and shred the chicken using two forks.
6In a separate bowl, mix cream cheese, 1 cup of shredded cheese, cumin, chili powder, salt, and pepper.
7Add the shredded chicken to the bowl and combine until well mixed.
8In a saucepan, combine salsa, chicken broth, olive oil, cumin, chili powder, oregano, and garlic powder.
9Simmer over medium heat for 10 minutes, stirring occasionally.
10Spread a thin layer of the sauce on the bottom of a baking dish.
11Warm the tortillas in the microwave for 20 seconds to make them pliable.
12Spoon the chicken and cream cheese mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
13Pour the remaining sauce over the enchiladas, ensuring they are well covered.
14Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
15Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
16Remove from the oven and let it rest for 5 minutes before serving.
17Garnish with fresh cilantro and serve with sour cream and additional salsa if desired.

🔧Equipment

Mixing bowl
Skillet
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: You can use rotisserie chicken to save time. You can add more vegetables like bell peppers or spinach for added nutrition.

Watch Video Of How Chicken Enchiladas with Cream Cheese Works

These chicken enchiladas with cream cheese are truly one of my go-to recipes for any occasion – whether we’re having a big family gathering or just need something easy and delicious on a weeknight. One of my favorite things about this recipe is how well it stores – once assembled but not baked, these enchiladas will keep in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Simply reheat them in individual portions by wrapping them in foil and baking at 350°F (175°C) until hot through. If you’re looking for more serving ideas, try making individual portions into breakfast burritos by adding scrambled eggs and avocado slices on top.

❓ Frequently Asked Questions About Chicken Enchiladas with Cream Cheese

Q: What type of chicken is best for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe – whichever you prefer will work just fine.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator until you’re ready to assemble the enchiladas.

Q: Can I substitute ground beef or pork for the chicken?

A: While you can use ground beef or pork as a substitute, keep in mind that it will change the flavor profile of the dish significantly.

Q: Do I need to cook the tortillas before assembling the enchiladas?

A: No, you don’t need to cook the tortillas beforehand – simply warm them up by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Q: Can I make this recipe vegetarian by substituting roasted vegetables for the chicken?

A: Absolutely – simply substitute roasted vegetables like zucchini, eggplant, or portobello mushrooms for the chicken and proceed with assembling the enchiladas as instructed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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