Description
Zesty cream cheese enchiladas deliver a Mexican-inspired culinary adventure packed with rich, tangy flavors and creamy textures. Comfort meets sophistication in this simple yet elegant dish that promises to delight your taste buds with every savory bite.
Ingredients
Scale
Protein and Cheese:
- 3 cups shredded cooked chicken
- 1 (8 ounces / 226 grams) package cream cheese, softened
- 2 cups shredded Mexican cheese
Tortillas and Sauce Base:
- 8 (6-inch) corn tortillas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4 ounces / 113 grams) can diced green chiles
Seasonings and Garnish:
- 1 tablespoon lime juice
- 0.5 teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh cilantro
- Optional toppings: diced tomatoes, sliced olives, sliced jalapenos, chopped green onions
Instructions
- Prepare the oven by heating to 350°F (175°C) and lightly coat a 9×13-inch baking vessel with non-stick spray.
- Craft the filling by combining shredded chicken, softened cream cheese, half the cheese blend, tangy lime essence, and optional chili powder. Enhance with salt and pepper to taste.
- Warm tortillas slightly to increase flexibility, then generously spoon the mixture along the center of each, creating compact rolls.
- Carefully position the rolled enchiladas in the prepared dish, arranging them seam-side downward to prevent unraveling.
- Construct the velvety green chile sauce by melting butter in a saucepan, whisking in flour until golden and fragrant for approximately 2-3 minutes.
- Gradually incorporate chicken broth, diced green chiles, and remaining cream cheese into the roux, stirring continuously until the sauce thickens and becomes smooth.
- Lavishly drench the enchiladas with the verdant sauce, ensuring complete coverage.
- Sprinkle the remaining cheese across the top, creating a tempting melted layer.
- Transfer to the preheated oven and bake for 20-25 minutes until edges turn golden and cheese bubbles.
- Optional: Activate the broiler for 1-2 minutes to achieve a perfectly caramelized cheese surface.
- Allow the dish to rest for 5 minutes, enabling flavors to meld and sauce to settle.
- Garnish with fresh cilantro and serve immediately while piping hot.
Notes
- Swap chicken for black beans or tofu to create a vegetarian version that’s equally delicious and packed with protein.
- Use low-fat cream cheese and reduced-fat cheese to cut down on calories without sacrificing creamy texture and flavor.
- Prepare filling ahead of time and refrigerate for a quick weeknight meal that saves precious cooking time.
- Freeze unbaked enchiladas wrapped tightly for up to 3 months, perfect for meal prepping and enjoying later with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 356 kcal
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg