Cream Cheese Chicken Enchiladas: A Mouthwatering Tex-Mex Delight!

Get ready to tantalize your taste buds with our irresistible Cream Cheese Chicken Enchiladas recipe! Bursting with creamy goodness and zesty flavors, these enchiladas are a crowd-pleasing favorite that’s perfect for family dinners, potlucks, or any occasion. Tender shredded chicken, gooey cheese, and velvety cream cheese come together in a delectable tortilla blanket, smothered in a savory sauce that will leave you craving more. Let’s dive into the details and learn how to create this Tex-Mex masterpiece in your own kitchen!

Ingredients:

• 8-10 flour tortillas
• 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
• 1-2 (4 oz.) cans green chiles
• 3 cups cooked chicken, shredded
• 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Prepare the Filling:
   • In a mixing bowl, combine half of the cream cheese (4 oz.), shredded chicken, green chiles, and 1 cup of Mexican blend cheese. Mix until well combined.
2. Fill the Tortillas:
   • Spoon the chicken mixture evenly onto each flour tortilla, then roll them up tightly and place them seam side down in a greased 9×13-inch baking dish.
3. Make the Sauce:
   • In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
   • Gradually whisk in the chicken broth, stirring continuously until the sauce thickens.
   • Add the remaining half of the cream cheese (4 oz.), lime juice, cumin, chili powder, kosher salt, and pepper. Stir until the cream cheese is fully melted and the sauce is smooth and creamy.
4. Pour the Sauce Over the Enchiladas:
   • Pour the creamy sauce evenly over the rolled enchiladas in the baking dish, ensuring they are fully covered.
5. Add the Cheese Topping:
   • Sprinkle the remaining 1 cup of Mexican blend cheese over the top of the enchiladas.
6. Bake to Perfection:
   • Preheat your oven to 350°F (175°C).
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
7. Garnish and Serve:
   • Remove the foil from the baking dish and garnish the enchiladas with fresh cilantro, if desired.
   • Serve the Cream Cheese Chicken Enchiladas hot, alongside your favorite toppings such as sour cream, guacamole, or salsa.

Cook’s Notes and Variations:

• Add Some Heat: For a spicier kick, use hot green chiles or add a pinch of cayenne pepper to the filling mixture.
• Vegetarian Option: Make these enchiladas vegetarian-friendly by substituting cooked black beans or sautéed vegetables for the shredded chicken.
• Gluten-Free Variation: Use corn tortillas instead of flour tortillas to make this recipe gluten-free.
• Make-Ahead Option: Prepare the enchiladas up to the point of baking, then cover and refrigerate them overnight. When ready to bake, simply remove them from the refrigerator and bake as directed.

Frequently Asked Questions (FAQs):

Q: Can I use rotisserie chicken for this recipe? A: Yes, rotisserie chicken works wonderfully in this recipe. Simply shred the chicken and use it as directed.

Q: Can I freeze leftover enchiladas? A: Yes, you can freeze leftover enchiladas for up to 3 months. Wrap them tightly in aluminum foil or plastic wrap, then place them in a freezer-safe container or bag. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through.

Q: Can I use store-bought enchilada sauce instead of making my own? A: Absolutely! Feel free to use your favorite store-bought enchilada sauce if you prefer.

Q: How can I make these enchiladas spicier? A: You can increase the heat level by adding additional green chiles, jalapeños, or your favorite hot sauce to the filling mixture.

Keto Version and Low-Carb Adaptation:

For those following a keto or low-carb lifestyle, here’s a modified version of the recipe:

Keto Cream Cheese Chicken Enchiladas:

• Substitute low-carb tortillas made from almond flour or coconut flour for the flour tortillas.
• Use full-fat cream cheese and Mexican blend cheese for the filling.
• Make the sauce with heavy cream or a combination of heavy cream and chicken broth to keep it keto-friendly.
• Serve with keto-friendly toppings such as avocado slices, diced tomatoes, and sliced jalapeños.

Elevate your Tex-Mex dining experience with our Cream Cheese Chicken Enchiladas recipe – a symphony of flavors and textures that’s sure to impress. Whether you’re serving them up for a family dinner or entertaining guests, these enchiladas are guaranteed to be a hit. Plus, with our keto and low-carb adaptations, you can enjoy all the deliciousness while staying on track with your dietary goals. So, gather your ingredients and get ready to savor every cheesy, creamy bite of these irresistible enchiladas!