Cream Cheese Chicken Enchiladas
Try this Cream Cheese Chicken Enchiladas recipe, or contribute your own.
Try this Cream Cheese Chicken Enchiladas recipe, or contribute your own.
- 1/4 cup sour cream
- salt & pepper
- 10 tortillas
- 10 oz enchilada sauce
- 5 oz cream cheese softened
- 1 cup cheddar cheese divided
- 1 cup monterey jack cheese divided
- 2 cups chicken cooked/shredded
- 1 cup corn frozen & thawed
- 4 oz green chiles canned
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 4 scallions thinly sliced
- Carbohydrate 29.5281085929375 g
- Cholesterol 76.3096127179925 mg
- Fat 24.0303291146006 g
- Fiber 2.1955783994854 g
- Protein 20.8383336986028 g
- Saturated Fat 12.2250128187 g
- Serving Size 1 1 Serving (195g)
- Sodium 931.928282234347 mg
- Sugar 27.3325301934521 g
- Trans Fat 3.14285064060437 g
- Calories 413 calories
Step-by-step
- Preheat the oven to 325 degrees. Spray a 9X13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve
While the ingredient lineup lists standard quantities for dairy, poultry, and seasonings, it leaves out how moisture management dictates the final texture of baked rolled tortillas. Without specific handling of frozen corn and canned chiles, excess liquid releases during baking and turns the interior filling watery rather than cohesive. Understanding how dairy proteins and starches interact under moderate heat prevents separation and ensures the sauce clings uniformly to the rolled fillings.
- Soften the cream cheese completely to room temperature before mixing, because cold blocks will seize when combined with acidic sour cream and prevent a smooth emulsion.
- Pat canned green chiles dry with paper towels to eliminate surface liquid that otherwise pools at the base of the baking dish and softens the tortillas prematurely.
- Bake the assembled dish at 325 degrees Fahrenheit for 20 to 25 minutes, watching for the edges of the cheese to bubble and brown slightly as an indicator that the interior is thoroughly hot.
- Assemble the dish up to 24 hours in advance and refrigerate it tightly covered in plastic wrap, adding an extra 10 minutes to the total baking time if cooking straight from cold.
- Pair these rich enchiladas with a simple, acidic cabbage slaw dressed in fresh lime juice to cut through the high fat content of the cream cheese and cheddar.
Proper moisture control and moderate oven temperatures guarantee a stable filling and saucy exterior every time. Simple accompaniments like crisp radishes or a bright green salad balance the rich dairy elements without requiring complex side dishes.
