When it comes to comfort food, there’s nothing quite like enchiladas.
They’re a beloved Mexican dish that has found its way into the hearts and kitchens of people all around the world.
Enchiladas can be made with a variety of fillings, but today we’re going to focus on one of the most delectable and rich versions—cream cheese enchiladas.
Creamy, savory, and utterly satisfying, these enchiladas are perfect for both weeknight dinners and special occasions.
I still remember the first time I tasted cream cheese enchiladas.
It was a cool autumn evening, and my best friend had invited me over for dinner.
The moment I took my first bite, I was in awe of the luscious cream cheese filling enveloped in soft tortillas and smothered in a flavorful sauce.
It was a meal that warmed my soul and left me craving more. Ever since that day, I’ve made these enchiladas countless times, and they never fail to impress.
I urge you to save this recipe and give it a try; you won’t be disappointed.
Recipe: Cream Cheese Enchiladas
Ingredients:
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
3 tablespoons unsalted butter
2 cups chicken broth
1 (4 oz) can diced green chiles
8 (6-inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juice
Optional: 1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro as garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season.
2. Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
3. Melt butter in a saucepan, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and remaining cream cheese. Cook until thickened.
4. Pour the green chile sauce over enchiladas and top with remaining cheese.
5. Bake for 20-25 minutes. Optionally, broil for a lightly browned top.
Let rest before serving. Garnish with cilantro, and serve.
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