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.
Variations:
Swap the Protein:
Use shredded beef, ground turkey, pulled pork, or even sautéed mushrooms for a vegetarian version.
Add Veggies:
Stir in sautéed onions, bell peppers, spinach, or corn to the filling for extra flavor and nutrition.
Spice It Up:
Mix in chopped jalapeños, chipotle in adobo, or a dash of hot sauce to the filling or sauce for more heat.
Try a Different Sauce:
Use a red enchilada sauce instead of the green chile cream sauce for a completely different flavor profile.
Or make it creamy and cheesy by adding a bit of sour cream or Velveeta to the sauce.
Tortilla Choice:
Use flour tortillas if you prefer a softer, more pliable wrap—they’re easier to roll and hold together better.
Make It a Casserole:
Instead of rolling the tortillas, layer them lasagna-style for a “stacked” enchilada bake.
Tips:
Warm Your Tortillas: Briefly heat corn tortillas in a dry skillet or microwave to make them easier to roll without cracking.
Make Ahead: Assemble the enchiladas up to a day in advance, cover, and refrigerate. Add sauce and cheese just before baking.
Freeze for Later: Prepare and freeze unbaked enchiladas (without the sauce) for up to 2 months. Add fresh sauce and cheese before baking.
Shred Chicken Easily: Use a hand mixer or stand mixer to quickly shred warm, cooked chicken.
Don’t Overfill: Use about 2–3 tablespoons of filling per tortilla to make rolling easier and prevent tearing.
How to Store Cream Cheese Enchiladas
In the Refrigerator:
Storage Time: Up to 4 days.
How:
Let the enchiladas cool completely.
Cover the baking dish tightly with foil or plastic wrap, or transfer to an airtight container.
Reheat in the oven at 350°F (175°C) until warmed through (about 20 minutes), or microwave individual portions for 1–2 minutes.
In the Freezer:
Storage Time: Up to 2 months.
How:
Wrap individual enchiladas in foil or plastic wrap, then place in a freezer-safe bag or container.
Alternatively, freeze the whole tray wrapped tightly with two layers of foil.
To reheat:
From frozen: Bake at 350°F (175°C) for 45–60 minutes, covered, then uncover for the last 10 minutes to brown.
Thawed overnight: Bake for about 25–30 minutes.
Tip: If you plan to freeze, consider underbaking slightly or freezing before baking so the texture holds up better when reheated.
Nutritional Information
Per serving (1 enchilada, assuming 8 total):
Calories: ~360
Total Fat: 23g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 520mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Sugars: 1g
Protein: 22g
Calcium: ~20% DV
Iron: ~8% DV
Notes:
Using low-fat cream cheese and reduced-fat cheese can significantly reduce the fat and calorie content.
Substituting flour tortillas or adding more vegetables will slightly change the carb and fiber content.
For a gluten-free version, use GF tortillas and swap flour for cornstarch in the sauce.
