It was so delicious that we hurried to enjoy seconds before it was all gone. When it comes to comforting meals, few things rival the satisfaction of enchiladas. Originating from Mexico, this beloved dish has made its way into kitchens and hearts worldwide. While enchiladas can feature various fillings, today we’ll spotlight one of the most indulgent and flavorful versions—cream cheese enchiladas. With their creamy, savory goodness, these enchiladas are a delightful choice for both casual dinners and special occasions.
The memory of my first encounter with cream cheese enchiladas is vivid. On a crisp autumn evening, my best friend invited me for dinner. The first bite, with its lush cream cheese filling wrapped in soft tortillas and bathed in a flavorful sauce, left me captivated. It was a meal that warmed my soul and left me yearning for more. Since that memorable day, I’ve recreated these enchiladas countless times, and they never fail to impress. I encourage you to bookmark this recipe and give it a go; you won’t be disappointed.
Cream Cheese Enchiladas Recipe
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 for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste.
Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.
Pour the green chile sauce over enchiladas and top with the remaining cheese.
Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.
