Okay, picture this: What is the Is it a Tuesday night, you’re staring into the fridge, and the thought of ordering takeout is mind-blowing?againWhat are some of the best cream cheese chicken enchiladas? I swear, this recipe is a lifesaver! What is that comforting, cheesy goodness that we all crave? Is it a Tex-Mex version of Chicken Alfredo? Is this a good meal for picky eaters? My family loves them, and I think yours will too!
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What is cream cheese chicken enchiladas?
Cream Cheese Chicken Enchiladas are basically a Tex-Mex hug in jars. Think of it as classic chicken enchiladas, but with a creamy, dreamy filling thanks to (you guessed it) (Rosemary McKay)! ) Cream cheese. What’s essentially shredded chicken, spices, and that smooth, tangy cream cheese all rolled up in a tortilla? What is the best way to serve tortillas smothered in a delicious sauce? What is the name of a book? How do simple ingredients come together to create something so incredibly amazing? This isn’t your typical enchilada; Is there that extra touch of richness that elevates it to a whole new level of yum?
Why you’ll love this recipe?
Where do I begin? The flavor is insane. What a delicious addition to chicken with cream cheese! Is it addictive? What I love about this recipe is how easy it is to make. What are some ways to use leftover rotisserie chicken? What is the best way to do it in under an hour? What are some of the best ingredients for a meal? Another thing is it’s versatility. How do you spice up your chicken? beef or turkey. Is it as easy as my famous pasta sauce? Which, by the way, you should definitely check out too! What are the best enchiladas? What is the staple in our house? What’s saying something with my picky crew?
How do you make creamy chicken enchiladas?
Quick Overview
What’s the deal? What’s the best way to make a chicken filling with cream cheese? What are some ways to smother a tortilla in sauce and bake it until bubbly and delicious? Is it more complicated than it is? What is the secret of using good quality ingredients and not being afraid to experiment with spices? Is this recipe really doable on a weeknight? What is the beauty of a web browser that is easily customizable? How do I look like a kitchen superstar without spending hours in the kitchen?
Ingredients
What is the recipe for chicken filling?
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 ounces cream cheese, softened.
- 1 packet taco seasoning (I prefer the low-sodium kind) (included)
- 1/2 cup of sour cream. 1 cup water
- What are some good ways to use chopped cilantro?
- 1/4 cup chopped onion (optional, but adds great flavor)
For the Enchiladas: What
- 8-10 flour tortillas (I prefer the burrito size)
- 2 cups enchilada sauce (your favorite brand or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish. I always use cooking spray for this, it works like a charm and prevents the enchiladas from sticking. Make sure to grease it well or the enchiladas will stick badly and it’ll be hard to clean!
Step 2: Mix Filling
In a large bowl, combine the shredded chicken, softened cream cheese, taco seasoning, sour cream, and salt. Set aside. What is the difference between cilantro and onion? Mix everything together until it’s well combined and creamy. I find it’s easiest to use a hand mixer for this, but I also find that you can use just about anything.
Step 3: Assemble Enchiladas
How do you warm tortillas? If you roll a roll, it will prevent it from cracking. Can you do this in the microwave for a few seconds, or on an empty skillet over low heat? What’s in a tortilla? Spoon about 1/4 cup of the chicken filling onto each tortilla, then roll it up tightly and place it on top. In a baking dish, place seam side down.
Step 4: Sauce It Up
Pour the enchilada sauce evenly over the top of the chicken, making sure they’re all well covered. I love enchiladas and sometimes add extra sauce. I like it!
Step 5: Cheese, Please!
Sprinkle the cheese evenly over the enchiladas. What makes cheese so irresistible?
Step 6: Bake
If cheese is melted in the preheated oven for 20-25 minutes, or until lightly browned. Remove from oven and let cool. Keep an eye on them, as ovens can vary.
Step 7: Cool Slightly & Serve
Let the enchiladas cool for a few minutes before serving. Why is it so important to keep your mouth clean from burning?
What should I serve it with?
What is the best cheese chicken enchiladas? How can I be Well, it really depends on the occasion! What are some good side dishes to serve on a weeknight? If you’re having a more festive gathering, you could add some Mexican rice, guacamole, and chips. They’re so versatile that they can go with anything. I also find that Mexican street corn salad makes an amazing side. If you’re feeling a bit extra, you could even make your own salsa. What is the perfect amount of kick?
What is a good weeknight meal?
- Side Salad with a light vinaigrette.
- Refried Beans
For a Fiesta:
- Mexican Rice
- Guacamole and Tortilla Chip
- Mexican Street Corn Salad: What are some of the
For a Lighter Option:
- Black Bean and Corn Salsa.
- Cilantro Lime Rice:
Growing up, we always had these at potlucks and they were always a hit. My aunt would always add black olives and they were always gone within minutes!
How do I make a creamy chicken enchilada?
Alright, let’s talk about some tips to make these Cream Cheese Chicken Enchiladas absolutely perfect. First off, make sure your cream cheese is really softened. This will make it much easier to mix with the chicken and other ingredients. I usually take mine out of the fridge about an hour before I start cooking. If you’re short on time, you can microwave it for a few seconds, but be careful not to melt it completely. Also, don’t be afraid to experiment with the spices. If you like a little extra heat, add a pinch of cayenne pepper or some chopped jalapeños to the filling. I’ve also found that using a good quality enchilada sauce makes a big difference. I prefer to use a mild or medium sauce so it’s not too overpowering. And finally, don’t overbake the enchiladas. You want the cheese to be melted and bubbly, but not burnt. I usually start checking them after about 20 minutes. I’ve tested this recipe with different types of tortillas and flour tortillas are really the best ones!
What is the cream cheese recipe? Make sure it’s properly softened to avoid lumps in the filling.
Spice Customization: HowCan you add more seasoning to tacos? What is your taste?
Sauce Selection: Choose a high-quality enchilada sauce that you enjoy, as it significantly impacts the final flavor.
Cheese Choice: Experiment with different cheese blends like Monterey Jack, cheddar, or a Mexican blend for varying flavors.
Tortilla Warmth: Warming the tortillas prevents cracking and makes them easier to roll.
Baking Time: Keep an eye on the enchiladas to prevent overbaking, which can dry them out.
Storing and Reheating Tips
So, you’ve made a batch of Cream Cheese Chicken Enchiladas, and you have some leftovers. What’s the best way to store and reheat them? Well, if you’re planning on eating them within a day or two, you can store them in the refrigerator. Just cover the baking dish tightly with plastic wrap or foil, or transfer the enchiladas to an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, you can either microwave them for a few minutes, or bake them in the oven at 350°F (175°C) until heated through. If you want to freeze the enchiladas, wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2 months. When you’re ready to eat them, thaw them overnight in the refrigerator and then reheat as described above.
Room Temperature: Not recommended for more than 2 hours to avoid bacterial growth.
Refrigerator Storage: Store in an airtight container for up to 3 days for best quality.
Freezer Instructions: Wrap individually in plastic wrap and then foil for up to 2 months.
Glaze Timing Advice: Enchiladas are always best reheated with the sauce. If you are making them in advance, store the sauce separately.
Frequently Asked Questions
Final Thoughts
These Cream Cheese Chicken Enchiladas are more than just a recipe; they’re a comforting, easy, and delicious meal that your whole family will love. Seriously, they’re the perfect solution for busy weeknights or when you’re craving something cheesy and satisfying. And the best part is, they’re so easy to customize to your liking! If you enjoyed this recipe, be sure to check out my other Tex-Mex favorites, like my easy chicken quesadillas or my famous guacamole. Now, go get cooking and let me know how your Cream Cheese Chicken Enchiladas turn out! I can’t wait to hear what you think. And don’t forget to share your variations and modifications in the comments below. Happy cooking!
Spinach and Ricotta Stuffed Shells: A Pasta Lover's Delight!
Ingredients
Main Ingredients
- 12 ounces jumbo pasta shells about 20-24 shells
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 10 ounces fresh spinach cooked and chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 24 ounces marinara sauce divided
- 2 cups shredded mozzarella cheese divided
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the pasta shells according to package directions. Drain and set aside.
- In a large bowl, mix together ricotta cheese, Parmesan cheese, cooked spinach, garlic powder, and Italian seasoning.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Stuff each shell with the cheese and spinach mixture and place in the baking dish.
- Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
