Indulge in the creamiest chicken enchilada recipe of your life
What To Know
- For a spicier dish, use a hotter variety of green chilies or add a dash of cayenne pepper.
- Serve the enchiladas as a main course with a side of rice and beans.
- Whether you serve it as a main course, an appetizer, or for a special occasion, this dish is sure to impress and create lasting memories.
Indulge in a culinary masterpiece with our tantalizing chicken enchiladas recipe using the velvety smoothness of cream cheese. This dish seamlessly blends the traditional flavors of Mexican cuisine with a modern twist, creating an explosion of taste that will tantalize your palate.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (8-ounce) package of cream cheese, softened
- 1 (10-ounce) can of diced tomatoes with green chilies, undrained
- 1 (4-ounce) can of diced green chilies, undrained
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional)
Instructions:
1. Prepare the filling: In a large bowl, combine the shredded chicken, cream cheese, tomatoes, green chilies, onion, bell pepper, cilantro, chili powder, cumin, salt, and black pepper. Mix well until the ingredients are evenly combined.
2. Warm the tortillas: Heat a griddle or large skillet over medium heat. Place a tortilla on the hot surface and cook for about 30 seconds per side, or until it becomes pliable. Remove the tortilla from the heat and set it aside.
3. Assemble the enchiladas: Spread about 1/4 cup of the filling down the center of each tortilla. Sprinkle with shredded cheddar cheese. Roll up the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
4. Bake the enchiladas: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until they are golden brown and the cheese is melted and bubbly.
5. Serve and enjoy: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Top with sour cream, if desired.
Tips for Success:
- For a spicier dish, use a hotter variety of green chilies or add a dash of cayenne pepper.
- To make the filling ahead of time, prepare it up to 2 days in advance and refrigerate until ready to assemble the enchiladas.
- If you don’t have cream cheese on hand, you can substitute it with sour cream or Greek yogurt.
- For a gluten-free option, use corn tortillas or gluten-free flour tortillas.
Variations:
- Chicken and spinach enchiladas: Add a cup of chopped spinach to the filling.
- Beef and bean enchiladas: Replace the chicken with ground beef and add a can of black beans to the filling.
- Vegetable enchiladas: Omit the chicken and fill the enchiladas with your favorite vegetables, such as zucchini, carrots, or corn.
Health Benefits:
- Lean protein: The chicken provides a good source of lean protein, which is essential for building and repairing tissues.
- Calcium: The cheddar cheese is a rich source of calcium, which is important for strong bones and teeth.
- Vitamin C: The tomatoes and green chilies provide a good source of vitamin C, which is an antioxidant that helps protect the body from damage.
How to Serve:
- As a main course: Serve the enchiladas as a main course with a side of rice and beans.
- As an appetizer: Cut the enchiladas into smaller pieces and serve them as an appetizer with a dipping sauce.
- For a party: Prepare a large batch of enchiladas and serve them at a party or gathering.
Culinary Conclusion: A Taste of Heaven
Our chicken enchiladas recipe using cream cheese is a culinary masterpiece that will delight your taste buds with its tantalizing blend of flavors and textures. Whether you serve it as a main course, an appetizer, or for a special occasion, this dish is sure to impress and create lasting memories. So, gather your ingredients, fire up the kitchen, and embark on a culinary journey that will leave you craving for more.
Popular Questions
Q: Can I use other types of tortillas?
A: Yes, you can use flour tortillas or gluten-free tortillas.
Q: How can I make the filling ahead of time?
A: You can prepare the filling up to 2 days in advance and refrigerate it until ready to assemble the enchiladas.
Q: Can I freeze the enchiladas?
A: Yes, you can freeze the enchiladas before baking them. To do this, assemble the enchiladas as directed and place them in a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the enchiladas in the refrigerator overnight and then bake them according to the instructions.
