Creamy Chicken Enchiladas Recipe
These Creamy Chicken Enchiladas are a comforting and indulgent dish that’s perfect for any occasion. Featuring tender cubed chicken wrapped in soft flour tortillas, they are smothered in a rich mixture of cream cheese, sour cream, and creamy chicken soup. Topped with melted cheddar cheese and a hint of spice, these enchiladas are baked until bubbly and golden.
Easy to prepare and full of flavor, this recipe is sure to become a family favorite, ideal for weeknight dinners or special gatherings. Enjoy a taste of comfort food that warms both the heart and the palate!
Creamy Chicken Enchiladas Recipe
Ingredients:
1 package (8 ounces) soft cream cheese
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups cubed cooked chicken
20 tortillas flour (6 inches)
2 cans (10-1/2 ounces each) heavy cream of chicken soup undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces) chopped green peppers
2 cups shredded cheddar cheese
Instructions:
Preheat oven 350 degrees In a large bowl, whisk together cream cheese, water, onion powder, cumin, salt, and pepper until smooth.
Putting cup of chicken mixture in center of every tortilla.
Roll up &; sew side down to 2 13 “x 9” bevel cuts. oven dishes.In bowl, mix soup, sour cream, milk // cayenne pepper; Pour on enchiladas.
Bake, uncovered, for 30-40 minutes or until completely heated through. Sprinkle with cheese.
Baking about 5 min or to cheese has dissolved. Enjoy !
Notes:
Prepare Ingredients in Advance:
Cube your cooked chicken and soften the cream cheese ahead of time to streamline the assembly process.
Warm Tortillas:
Lightly warm the tortillas in a skillet or microwave for a few seconds before filling. This makes them more pliable and easier to roll without tearing.
Ensure Even Filling:
Distribute the chicken mixture evenly among the tortillas to prevent overstuffing, which can make rolling difficult.
Seal Properly:
Roll the tortillas tightly and place them seam-side down in the baking dish to keep the filling secure and maintain their shape during baking.
Mix Creamy Sauce Well:
When combining the soup, sour cream, and milk, whisk thoroughly to avoid lumps. This ensures a smooth sauce that evenly coats the enchiladas.
Adjust Baking Time:
Keep an eye on the enchiladas while baking. If they are browning too quickly, cover with foil to prevent burning while they heat through.
Experiment with Cheese:
Try mixing different types of cheese for more complex flavors, such as combining cheddar with pepper jack for a bit of spice.
Garnish for Flavor:
After baking, top with fresh cilantro, diced tomatoes, or sliced green onions for added freshness and color.
Serving Suggestions:
Serve with sides like Spanish rice, refried beans, or a fresh green salad for a complete meal.
Make It Your Own:
Feel free to customize the recipe by adding ingredients like black beans, corn, or spinach to the filling for extra flavor and nutrition.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 450 kcal | Protein: 25 g | Total Fat: 30 g | Saturated Fat: 15 g | Carbohydrates: 30 g | Dietary Fiber: 2 g | Sugars: 3 g | Cholesterol: 80 mg | Sodium: 800 mg
Frequently Asked Questions:
Can I use shredded chicken instead of cubed chicken?
Yes! Shredded chicken works perfectly and is actually quite convenient.
Just ensure it’s cooked beforehand.
What can I substitute for cream of chicken soup?
You can use cream of mushroom soup, a homemade white sauce, or even a can of diced tomatoes with green chilies for a different flavor profile.
How can I make these enchiladas healthier?
To make them healthier, you can use whole wheat tortillas, reduce the amount of cheese, or substitute Greek yogurt for sour cream.
Adding more vegetables, like spinach or zucchini, can also increase the nutritional value.
Can I make these enchiladas vegetarian?
Absolutely! Substitute the chicken with cooked black beans, mushrooms, or a mix of your favorite vegetables.
Adjust the seasoning accordingly to enhance flavor.
How do I store leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
You can reheat them in the oven or microwave.
If you plan to freeze them, it’s best to freeze before baking and then bake from frozen, adding extra time as needed.
What’s the best way to cook the chicken for this recipe?
You can use leftover roasted chicken, poach chicken breasts in seasoned water, or even use a slow cooker for convenience.
Just ensure the chicken is fully cooked and cubed before adding it to the enchiladas.
How can I prevent the tortillas from tearing?
Warm the tortillas in the microwave or on a skillet before filling them.
This softens them and makes them more pliable, reducing the risk of tearing.
How do I ensure the cream cheese mixes smoothly?
Make sure the cream cheese is at room temperature before mixing.
You can also whisk it with a little warm water to help it blend more easily with the other ingredients.
Can I use a different type of cheese?
Yes! Feel free to experiment with different cheeses like Monterey Jack, pepper jack, or even a Mexican cheese blend for added flavor and variety.
What should I do if my enchiladas start to brown too quickly?
If the enchiladas are browning too fast, you can cover them loosely with aluminum foil during the last part of baking.
This will help prevent burning while allowing them to heat through completely.