Image Credit : Nanas Cooking Recipes
Ingredients:
– 1 (8 oz) package cream cheese, softened
– 3 cups shredded cooked chicken
– 2 cups shredded Mexican cheese blend
– 3 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chilies
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 12 flour tortillas
– 2 cups enchilada sauce
– Optional toppings: sliced jalapeños, chopped cilantro, sour cream, diced tomatoes
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
3. Add the softened cream cheese to the skillet and stir until it’s melted and smooth.
4. Stir in the shredded chicken, diced green chilies, ground cumin, chili powder, and salt and pepper to taste. Cook for another 2-3 minutes, until the mixture is well combined and heated through.
5. Remove the skillet from heat. Take a tortilla and spoon a generous amount of the chicken mixture onto it, then sprinkle some shredded Mexican cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
6. Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle any remaining shredded cheese on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5 minutes, until the cheese is lightly golden brown.
9. Serve the enchiladas hot, garnished with optional toppings like sliced jalapeños, chopped cilantro, sour cream, and diced tomatoes. Enjoy your creamy and delicious Cream Cheese Enchiladas!
