Creamy Dream: The Ultimate Chicken Enchilada Recipe
Craving a dish that's both hearty and comforting? Look no further than these sensational cream cheese chicken enchiladas! Packed with tender chicken, melty cheese, and a creamy green chile sauce, they're guaranteed to satisfy your cravings and leave you wanting more. This recipe unlocks the secrets to creating enchiladas that are bursting with flavor and surprisingly easy to make.
Ingredients (makes about 8-10 enchiladas):
- The Filling:
- 8-10 flour tortillas (medium size)
- 4 ounces cream cheese, softened (half of an 8-ounce package)
- 1-2 (4.5-ounce) cans chopped green chiles (mild, hot, or a combination – choose your spice level!)
- 3 cups cooked and shredded chicken (use leftover chicken, rotisserie chicken, or poached chicken breasts)
- 1 cup shredded Mexican cheese (such as Monterey Jack or a blend) – divided
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper (to taste)
- The Creamy Green Chile Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 4 ounces cream cheese, softened (remaining half of the 8-ounce package)
- Salt and freshly ground black pepper (to taste)
- The Gooey Cheese Topping:
- 1 cup shredded Mexican cheese (remaining half)
- Optional Garnish:
- Fresh cilantro, chopped
Instructions:
- Preheat for Melty Goodness: Begin by preheating your oven to 350°F (175°C). This ensures the enchiladas bake evenly and the cheese gets beautifully melted. Lightly grease a 9x13 inch baking dish to prevent sticking.
- Creating the Flavorful Filling: In a large mixing bowl, combine the softened cream cheese, shredded chicken, 1 cup of the Mexican cheese, lemon juice, cumin, chili powder, salt, and pepper. Mix everything well until well combined and a flavorful filling is formed.
- Assembling the Enchiladas: Spread a thin layer of the green chile sauce (see next step) on the bottom of your prepared baking dish. This helps prevent the tortillas from sticking.
- Filling and Rolling: Take one tortilla at a time and place 2-3 tablespoons of the chicken mixture in the center. Roll up the tortilla tightly, seam side down. Place the filled tortilla seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- The Creamy Green Chile Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, or until golden brown. This roux will thicken the sauce.
- Building the Sauce Flavor: Whisk in the chicken broth and the remaining half of the cream cheese. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens and becomes smooth.
- A Bath in Green Chile Goodness: Pour the green chile sauce over the rolled-up enchiladas in the baking dish, ensuring they are evenly coated.
- Cheese Heaven: Sprinkle the remaining 1 cup of Mexican cheese over the top of the enchiladas. This creates a cheesy and delicious topping.
- Baking to Perfection: Place the baking dish in your preheated oven and bake for 23-26 minutes. If you prefer a crispy cheese topping, you can broil the enchiladas for an additional 3-5 minutes at the end, watching closely to avoid burning.
- A Rest Before the Feast: Remove the enchiladas from the oven and let them cool for 10-12 minutes before serving. This allows the filling to set and the cheese to solidify slightly.
- The Final Touch (Optional): Garnish your enchiladas with fresh cilantro for a pop of color and freshness (optional).
- Enchilada Bliss: Serve these delicious cream cheese chicken enchiladas warm and enjoy! They pair well with your favorite toppings like sour cream, salsa, guacamole, or chopped tomatoes.
Tips:
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Shredding your own cheese from a block ensures a meltier texture.
- Spice it Up: Adjust the amount.
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