here’s a special place in the realm of comfort food for enchiladas, and when they’re made with a creamy twist, they become truly irresistible. Cream Cheese Chicken Enchiladas are a decadent spin on the classic Mexican dish, combining the richness of cream cheese with tender chicken and a flavorful green chile sauce. This dish is perfect for family dinners, gatherings, or when you’re simply craving something hearty and satisfying.
I remember the first time I tasted these creamy enchiladas at a potluck hosted by a dear friend. The blend of flavors was so deliciously unique that I couldn’t get enough. The enchiladas were creamy and tangy with a hint of spice, and the warm, gooey cheese topping made every bite a comforting experience. Since then, I’ve made these enchiladas a staple in my kitchen. They’re a crowd-pleaser that never fails to bring smiles around the table, and they’re surprisingly easy to make. Whether you’re an experienced cook or a kitchen novice, this recipe is straightforward and forgiving.
Ingredients
For the Enchiladas:
8-10 flour tortillas
1 (8 oz.) package cream cheese, divided into two halves
1-2 (4 oz.) cans green chiles
3 cups cooked, shredded chicken
2 cups grated Mexican blend cheese, divided into two 1-cup portions
For the Green Chile Sauce:
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lime juice
1 teaspoon cumin
½ teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Fresh cilantro for garnish (optional)
Preparation Steps
1. Preheat the Oven
Begin by preheating your oven to 350º F (175º C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil. This will prevent the enchiladas from sticking to the dish and make cleanup easier.
2. Prepare the Chicken Mixture
In a large mixing bowl, combine half of the cream cheese (4 oz.), shredded chicken, 1 cup of grated Mexican blend cheese, lime juice, cumin, chili powder, and a pinch of kosher salt and freshly ground pepper. Mix everything together until well combined. The cream cheese adds a creamy texture to the chicken filling, while the lime juice and spices provide a balanced flavor.
3. Assemble the Enchiladas
Take each flour tortilla and spoon 2-3 tablespoons of the chicken mixture onto the center. Roll the tortilla up tightly, making sure to tuck in the ends to keep the filling secure. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat until all the tortillas and filling are used up.
4. Make the Green Chile Sauce
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium-high heat. Once the butter is melted and begins to bubble, whisk in 3 tablespoons of all-purpose flour. Continue to cook, whisking constantly, until the flour turns a light golden color—about 2-3 minutes. This mixture is called a roux and will thicken the sauce.
Gradually add 2 cups of low-sodium chicken broth to the roux, whisking continuously to prevent lumps from forming. Stir in 1-2 cans of green chiles (depending on your spice preference) and season with salt and pepper to taste. Continue cooking and stirring until the sauce begins to thicken, which should take about 5-7 minutes.
Add the remaining half of the cream cheese to the sauce, stirring until it melts and incorporates completely. This will give the sauce its creamy texture and rich flavor.
5. Top the Enchiladas
Pour the green chile sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of grated Mexican blend cheese on top of the sauce. This will create a deliciously gooey cheese layer that bakes up beautifully.
6. Bake the Enchiladas
Place the baking dish in the preheated oven and bake for 22-25 minutes, or until the cheese is melted and bubbly. For an extra touch of perfection, you can broil the enchiladas for an additional 3-5 minutes to get a slightly browned top. Keep a close eye on them to avoid burning.
7. Rest and Garnish
Once baked, remove the enchiladas from the oven and let them rest for 10-12 minutes before serving. This allows the sauce to settle and makes it easier to serve. Garnish with fresh cilantro if desired for a burst of color and added freshness.
Variations and Substitutions
Spicy Kick: If you like your enchiladas with more heat, consider adding a chopped jalapeño or a dash of hot sauce to the chicken mixture or the green chile sauce.
Vegetarian Option: Replace the chicken with black beans, corn, and bell peppers for a delicious vegetarian version. You can also use vegetable broth in place of chicken broth.
Gluten-Free: For a gluten-free version, make sure to use gluten-free flour tortillas and a gluten-free all-purpose flour blend for the sauce.
Low-Fat: Use reduced-fat cream cheese and cheese to make a lighter version of this dish. You can also reduce the amount of cheese used on top if you prefer.
Conclusion
Cream Cheese Chicken Enchiladas offer a delightful twist on the traditional enchilada, bringing together creamy, savory flavors that are sure to please any palate. This dish combines the best of both worlds: the comforting texture of creamy cheese and the zesty kick of green chiles. It’s a versatile recipe that can be easily adjusted to suit various dietary preferences and flavor profiles.
Whether you’re making this dish for a family dinner, a casual get-together, or simply for yourself, it promises a satisfying meal that’s easy to prepare and even easier to enjoy. The creamy sauce, tender chicken, and melted cheese make every bite a comforting experience. Serve these enchiladas with a side of rice, beans, or a fresh salad for a complete and satisfying meal that will bring everyone back for seconds.
