Description
Cream Cheese Chicken Enchiladas are a delicious and creamy twist on a classic favorite. Perfect for a weeknight meal, these enchiladas feature tender chicken, a rich cream cheese filling, and a cheesy white sauce that’s simply irresistible. Ideal for using up leftover rotisserie chicken, this easy recipe will quickly become a family favorite.
Who is this Recipe For?
This recipe is perfect for busy weeknights when you need a quick yet satisfying meal. It’s ideal for families, busy professionals, and anyone who loves a creamy, cheesy enchilada. Whether you’re using leftover chicken or just looking for a tasty dinner option, this recipe delivers on flavor and convenience.
Why It’s Great
- Deliciously Creamy: The combination of cream cheese and Monterey Jack cheese creates a rich, creamy texture that’s hard to resist.
- Quick and Easy: With straightforward steps and simple ingredients, you can have a satisfying meal on the table in under an hour.
- Versatile: This dish is perfect for using up leftover chicken and can be customized with your favorite fillings and spices.
- Family-Friendly: With its mild flavor and cheesy sauce, it’s a hit with kids and adults alike.
Ingredients
- 10 small flour tortillas (corn tortillas can be used if preferred)
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken (rotisserie chicken works well)
- 3 cups grated Monterey Jack cheese
- 3 tablespoons butter
- 4 oz diced green chiles (mild or medium)
How to Make Cream Cheese Chicken Enchiladas
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Filling: In a bowl, combine the shredded chicken with 1 cup of grated cheese. Fill each tortilla with this mixture, then roll them up and place them seam-side down in a greased 9×13 inch baking dish.
- Make the Sauce: In a skillet, melt the butter over medium heat. Stir in the flour and whisk for 1 minute. Gradually add the chicken broth, whisking continuously. Cook over high heat until the mixture thickens and starts to bubble.
- Finish the Sauce: Remove from heat and stir in the sour cream and diced green chiles. Be cautious not to overheat, as this can cause the sour cream to curdle.
- Assemble and Bake: Pour the sauce over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of cheese on top. Bake for 20-23 minutes, then broil for an additional 3 minutes to brown the cheese.
- Serve: Let cool for a few minutes before serving. Enjoy your creamy, cheesy enchiladas!
Kitchen Equipment Needed
- 9×13 inch baking dish
- Skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through. For longer storage, you can freeze the enchiladas for up to 2 months. Thaw in the refrigerator before reheating.
FAQ
Can I use other types of cheese?
Yes, feel free to substitute Monterey Jack with cheddar or a cheese blend if you prefer.
Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas and sauce a day in advance. Assemble and refrigerate, then bake when ready to serve.
What if I don’t have sour cream?
You can use Greek yogurt or heavy cream as a substitute for sour cream.
Conclusion
Cream Cheese Chicken Enchiladas offer a rich and creamy take on a classic dish, making them a perfect choice for a comforting weeknight meal. With their deliciously cheesy filling and easy preparation, these enchiladas are sure to become a new favorite in your household. Enjoy the creamy goodness and savor every bite!
