Here’s a rich and creamy Cream Cheese Enchiladas recipe that’s cheesy, flavorful, and perfect for a family dinner or meal prep.
🌯 Cream Cheese Enchiladas
Ingredients (Serves 4–6)
For the Filling
- 8 oz cream cheese, softened
- 1½ cups cooked shredded chicken (optional, can use beans for vegetarian)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 2–3 green chilies, chopped (optional, mild heat)
For the Sauce
- 2 cups red enchilada sauce (store-bought or homemade)
- ½ cup sour cream (optional, for creamier sauce)
Other
- 8–10 flour or corn tortillas
- ½ cup shredded cheese (for topping)
- Chopped cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Prepare the filling
- In a bowl, mix cream cheese, shredded chicken, 1 cup shredded cheese, green chilies, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble enchiladas
- Spread a spoonful of filling onto each tortilla and roll tightly.
- Place seam-side down in the baking dish.
- Add sauce
- Pour enchilada sauce evenly over the top.
- Sprinkle remaining cheese on top.
- Bake
- Bake uncovered for 20–25 minutes until bubbly and cheese is melted.
- Serve
- Garnish with chopped cilantro, diced tomatoes, or a dollop of sour cream.
Optional Variations
- Vegetarian: Replace chicken with black beans or sautéed veggies.
- Spicy: Add chopped jalapeños or use spicy enchilada sauce.
- Creamier: Mix sour cream directly into the filling.
- Cheesy Overload: Use a blend of mozzarella, Monterey Jack, and cheddar.
If you want, I can also give a one-pan slow-cooker version or a low-carb/keto cream cheese enchilada recipe for a healthier twist.
Do you want me to do that?