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Cream Cheese Enchiladas

Cream Cheese Enchiladas

These creamy and flavorful enchiladas are filled with a delicious cream cheese mixture and topped with a rich sauce, making them a perfect dish for any occasion. They are easy to prepare and sure to please both family and guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowl
  • 1 skillet
  • 1 saucepan
  • 1 whisk
  • 1 aluminum foil

Ingredients
  

  • 12 corn tortillas corn tortillas
  • 8 oz cream cheese softened
  • 1 cup shredded cooked chicken
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 cup sour cream
  • 1 can (10 oz) red enchilada sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Fresh cilantro Fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the softened cream cheese, shredded chicken, ½ cup shredded cheese, sour cream, garlic powder, onion powder, and cumin. Mix until well combined.
  • Warm the corn tortillas in a skillet until pliable.
  • Spread a small amount of enchilada sauce on the bottom of your baking dish to prevent sticking.
  • Take one tortilla at a time, fill it with about 2-3 tablespoons of the cream cheese mixture, roll it up tightly, and place it seam-side down in the baking dish. Repeat this for all tortillas.
  • Once all enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top, ensuring they are well-coated.
  • Sprinkle the remaining shredded cheese over the enchiladas.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 5 minutes to allow the cheese to bubble and slightly brown.
  • Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

You can adjust the level of spice by adding diced jalapeños to the cream cheese filling or using a spicy enchilada sauce.
This recipe can be made ahead of time. Prepare the enchiladas up to step 6, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to cooking time if baked straight from the refrigerator.
Serve with a side salad or refried beans for a complete meal.