Creamy Enchilada Recipe: A Delicious Twist with Cream Cheese

Introduction

Are you tired of the same old enchilada recipes? Looking for a way to add a creamy twist to this classic Mexican dish? Look no further! Our enchilada recipe with cream cheese will satisfy all your cravings. The combination of spicy flavors and smooth cream cheese creates a mouthwatering dish that will have your taste buds dancing.

Ingredients

• 12 flour tortillas
• 2 cups cooked chicken, shredded
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup enchilada sauce
• 1/2 cup diced green chilies
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced green chilies, cilantro, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Spread a spoonful of enchilada sauce on the bottom of a baking dish.
4. Take a flour tortilla and spoon a generous amount of the chicken and cream cheese mixture onto the center. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this step with the remaining tortillas and filling.
5. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly coated.
6. Sprinkle some additional shredded cheddar cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
8. Remove from the oven and let them cool for a few minutes before serving.

Tips and Variations

Here are some tips and variations to make the most out of your creamy enchilada recipe:

• For a spicier kick, add some diced jalapenos to the filling mixture.
• You can substitute the chicken with cooked ground beef or shredded pork.
• Top your enchiladas with some fresh avocado slices and a drizzle of sour cream for extra creaminess.

Conclusion

With its creamy and flavorful filling, our enchilada recipe with cream cheese is a crowd-pleasing dish that will take your Mexican cuisine game to the next level. Whether you're hosting a dinner party or simply craving some comfort food, these enchiladas will not disappoint. Give it a try and let your taste buds thank you!

F.A.Q.S.

1. Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese if you prefer a lighter version of this dish.

2. Can I make this recipe ahead of time and refrigerate it?

Absolutely! You can assemble the enchiladas ahead of time, cover them with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake, simply remove the plastic wrap and follow the baking instructions.

3. Can I freeze the enchiladas with cream cheese?

Yes, you can freeze the enchiladas before baking. Wrap them tightly in aluminum foil or freezer-safe containers and store them in the freezer for up to 3 months. When you're ready to enjoy them, thaw them overnight in the refrigerator and bake as directed.

4. Can I use a different type of cheese instead of cream cheese?

While cream cheese adds a unique creaminess to the filling, you can experiment with different types of cheese such as Monterey Jack or pepper jack for a different flavor profile.