Cream Cheese Enchiladas are a rich, creamy, and satisfying dish that’s perfect for weeknight dinners or special occasions. This recipe combines tender tortillas stuffed with a creamy cheese mixture, smothered in enchilada sauce, and topped with melted cheese. The combination of cream cheese, shredded cheese, and enchilada sauce creates a deliciously creamy and flavorful meal that’s sure to be a hit with the whole family.
Table of Contents
Introduction
If you’re in the mood for a comforting, cheesy dish that’s easy to make and full of flavor, these Cream Cheese Enchiladas are the perfect choice. Filled with a creamy mixture of cream cheese, shredded cheese, and spices, these enchiladas are smothered in enchilada sauce and baked until bubbly and golden. They’re the ultimate comfort food and can easily be customized to suit your taste.
Whether you’re making dinner for your family or bringing a dish to a potluck, these enchiladas are sure to please. Serve them with your favorite toppings and sides for a complete and satisfying meal.
Ingredients
- 8 flour tortillas (8-inch size)
- 8 oz cream cheese, softened
- 2 cups shredded Mexican blend cheese, divided
- 1 can (10 oz) enchilada sauce (red or green)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
Step 1: Prepare the Filling
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the softened cream cheese, 1 1/2 cups of the shredded Mexican blend cheese, sour cream, garlic powder, onion powder, cumin, and black pepper. Mix until smooth and well combined.
Step 2: Assemble the Enchiladas
- Lay a tortilla flat on a clean surface and spoon about 1/4 cup of the cheese mixture onto the center of the tortilla.
- Roll up the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
- Repeat with the remaining tortillas and cheese mixture.
Step 3: Add the Sauce
- Pour the enchilada sauce evenly over the rolled tortillas in the baking dish, making sure they are fully covered.
Step 4: Add the Topping
- Sprinkle the remaining 1/2 cup of shredded Mexican blend cheese over the top of the enchiladas.
Step 5: Bake the Enchiladas
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
- Remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Garnish with chopped green onions, if desired, and serve warm.
Cooking Tips & Notes
- Tortillas: Flour tortillas work best for this recipe, but you can also use corn tortillas if you prefer. Make sure to warm the corn tortillas before rolling to prevent them from cracking.
- Cream Cheese: Make sure the cream cheese is softened to room temperature before mixing for a smooth filling.
- Enchilada Sauce: You can use either red or green enchilada sauce, depending on your preference. Red sauce is more traditional, while green sauce gives a tangy flavor.
Variations
- Add Protein: Add cooked, shredded chicken or cooked ground beef to the cream cheese mixture for a heartier meal.
- Vegetable Addition: Add 1/2 cup of sautéed bell peppers or spinach to the filling for added flavor and nutrition.
- Spicy Version: Add 1/2 teaspoon of crushed red pepper flakes or a few dashes of hot sauce to the cream cheese mixture for some heat.
Frequently Asked Questions (FAQs)
1. Can I Make These Enchiladas Ahead of Time?
Yes, you can assemble the enchiladas ahead of time, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.
2. How Do I Store Leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
3. Can I Freeze These Enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
4. Can I Use Corn Tortillas Instead of Flour Tortillas?
Yes, you can use corn tortillas, but make sure to warm them before rolling to prevent them from cracking.
Serving Suggestions
- Rice and Beans: Serve these enchiladas with Mexican rice and refried beans for a complete meal.
- Fresh Salsa: Top with fresh salsa, diced tomatoes, or pico de gallo for added freshness.
- Guacamole: Serve with a side of guacamole for a creamy and flavorful addition.
Cream Cheese Enchiladas are a comforting, cheesy dish that’s perfect for any occasion. With their creamy filling, rich enchilada sauce, and melted cheese topping, these enchiladas are sure to become a family favorite. They’re easy to make, full of flavor, and always a crowd-pleaser. Give this recipe a try, and enjoy the comforting taste of these creamy enchiladas!
