Cream Cheese Chicken Enchiladas:
Imagine a dish that combines the creamy richness of cream cheese with the savory, succulent flavor of seasoned chicken, all wrapped up in soft tortillas and baked to perfection. Cream Cheese Chicken Enchiladas are the epitome of comfort food, delivering a delightful fusion of textures and tastes that will satisfy even the most discerning palate.
The journey begins with tender chicken, often cooked until it reaches a juicy, flavorful peak. This chicken is then shredded, creating a perfect base to absorb the creamy goodness of the other ingredients. The star of the filling is the cream cheese, softened to a luscious, spreadable consistency. This rich and velvety ingredient envelops the shredded chicken, adding a luxurious creaminess that makes every bite irresistibly smooth.
To elevate the flavor profile, a mix of spices and seasonings is incorporated into the filling. Garlic powder, cumin, and chili powder add a robust depth, while a touch of salt and pepper enhances the overall taste. Some recipes might include diced green chiles or jalapeños, bringing a subtle heat and a hint of tanginess that perfectly balances the creaminess of the filling.
The filling is then lovingly spooned into soft flour tortillas, each one rolled up tightly to encase the creamy chicken mixture. These enchiladas are carefully placed in a baking dish, ready to be blanketed with a savory sauce. The sauce is often a blend of green enchilada sauce and sour cream, creating a smooth, tangy coating that envelops each enchilada in a bath of creamy goodness.
Once the enchiladas are nestled in their creamy sauce, they are generously topped with shredded cheese, typically a blend of Monterey Jack and cheddar. As the dish bakes, the cheese melts into a bubbly, golden layer, adding a delightful crispness to the edges of the tortillas while keeping the interior moist and tender.
When the Cream Cheese Chicken Enchiladas emerge from the oven, they are a sight to behold: golden, bubbly, and brimming with the promise of deliciousness. The aroma is intoxicating, a mix of melted cheese, savory chicken, and fragrant spices. Each enchilada, when served, reveals a creamy, flavorful filling that perfectly complements the tender tortilla and rich sauce.
The first bite is pure bliss, a harmonious blend of creamy, cheesy, and savory flavors that melt in your mouth. The chicken, infused with the cream cheese and spices, is tender and flavorful, while the melted cheese adds a delightful texture contrast. The sauce ties everything together, adding a tangy, creamy finish that makes each bite more enjoyable than the last.
Cream Cheese Chicken Enchiladas are more than just a meal; they are an experience, a comforting embrace of flavors and textures that bring warmth and satisfaction. Perfect for a family dinner, a gathering of friends, or simply a night when you crave something rich and delicious, this dish is sure to become a favorite in your culinary repertoire.
Ingredients
- 8-10 flour tortillas
- 1 package (8 ounce) cream cheese, room temperature, divided [1/2 and 1/2]
- 1-2 (4 ounce) cans of green peppers
- 3 cups cooked grated chicken
- 2 cups Mexican cheese, grated, divided [1 cup; 1 cup)
- 2 cups low-sodium chicken broth
- 3 tablespoons of unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper to taste
- Fresh coriander, garnish, optional
How To Make Cream Cheese Chicken Enchiladas
- Preheat oven 350 degrees F and grease a 9 x 13 inch baking dish with a little nonstick spray.
- In a mixing bowl, mix half cream cheese, chicken, cup of cheese, lemon juice, cumin and chili powder, and season with salt and pepper if desired.
- Take 1 tortilla and fill it with 2-3 tablespoons of the chicken mixture, then place the seam side on the baking dish. Repeat with the rest of the tortilla and the filling.
- In saucepan on medium heat, dissolve butter. Beat in flour & cooking for 2-3 minutes, or until golden brown.
- Season with salt and pepper, then gradually beat in the chicken and green pepper broth. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until firm.
- Remove from heat and pour green chilli sauce over the enchiladas.
- Putting rest cheese on top.
- Placing baking dish in oven and baking for 23-26 minutes.
- Optional: roast for 3-5 minutes, or until it’s light brown.
- Take it out of the oven and let it rest for 10-12 minutes
- Garnish with fresh coriander, optionally
