If you’re in search of a dinner recipe that’s both comforting and bursting with flavor, look no further than these Creamy Chicken Enchiladas. This dish is a wonderful blend of tender chicken, melting cheese, and a rich, creamy sauce, all rolled up in soft corn tortillas and baked to perfection. It’s a crowd-pleaser that’s sure to satisfy your family and friends, making it perfect for a weeknight dinner or a special gathering. Let’s dive into the details of how to make this delectable dish.
Ingredients:
To start, gather the following ingredients:
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend
- 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 for a bit of heat
- Salt and pepper, to taste
- Fresh cilantro, for garnishing
- Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, and chopped green onions for extra flavor and texture
Directions:
Follow these steps for creamy, dreamy chicken enchiladas:
- Preparation: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Filling: In a large mixing bowl, combine half of the softened cream cheese, shredded chicken, 1 cup of Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste. The mixture should be creamy and well-combined.
- Assembly: Take a corn tortilla and place about 2-3 tablespoons of the chicken mixture in the center. Roll the tortilla tightly and place it seam side down in the prepared casserole dish. Repeat with the remaining tortillas.
- Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until the mixture turns golden. Gradually add the chicken broth, stirring continuously to prevent lumps. Add the green chiles and the remaining cream cheese, cooking until the sauce thickens.
- Bake: Pour the creamy sauce over the enchiladas, ensuring they’re completely covered. Sprinkle the remaining cup of Mexican cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. For a crispy top, consider broiling for the last few minutes of baking.
- Garnish and Serve: Once baked, allow the enchiladas to cool slightly. Garnish with fresh cilantro and add any optional toppings like diced tomatoes, sliced olives, or jalapeños for an extra burst of flavor.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories: Approximately 600 kcal per serving
- Servings: 4
These creamy chicken enchiladas are not just a meal; they’re an experience. The combination of tender chicken, creamy sauce, and gooey cheese, all wrapped up in a soft tortilla, is nothing short of heavenly. Whether you’re looking to impress guests or simply treat yourself to a delicious homemade meal, this recipe is sure to hit the spot. Enjoy your cooking, and don’t forget to serve these enchiladas with a side of love!
Creamy Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 1x
Description
Every bite of these enchiladas is a symphony of flavors and textures, with the slight tang of lime juice and the optional hint of chili powder adding depth to the creamy, cheesy filling. Whether it’s a casual weeknight dinner, a festive gathering, or simply a craving for something deliciously comforting, these enchiladas are sure to satisfy. Garnished with fresh cilantro and your choice of toppings, they are a customizable, crowd-pleasing meal that will have everyone asking for seconds.
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
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season with salt and pepper.
Fill each tortilla with 2-3 tablespoons of the chicken mixture, roll tightly, and place seam side down in the prepared dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden. Gradually add chicken broth, stirring continuously. Add green chiles and remaining cream cheese. Cook until the sauce thickens.
Pour the sauce over the enchiladas and sprinkle the remaining cheese on top.
Bake for 20-25 minutes, until cheese is bubbly and golden. For a crispy top, broil for the last few minutes.
Let cool slightly and garnish with fresh cilantro before serving. Add optional toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 600