Cream Cheese Chicken Enchiladas

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A Creamy Twist on a Classic Mexican Dish

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Preparation Phase & Tools To Use

Before you begin, gather the following kitchen tools to ensure a seamless cooking experience:

  • Mixing bowl: For combining the chicken mixture.
  • 9×13 inch baking dish: To assemble and bake the enchiladas.
  • Skillet: For cooking the chicken (if not using pre-cooked chicken).
  • Two forks: For shredding the chicken.
  • Measuring cups and spoons: To accurately measure ingredients.

Ingredients and Their Roles

  • 2 cups Cooked Chicken, shredded: Provides the protein base for the filling.
  • 8 oz Cream Cheese, softened: Adds a creamy, tangy flavor and binds the filling.
  • 1 cup Sour Cream: Used in the sauce to add creaminess and a slight tang.
  • 2 cups Shredded Cheese (Mexican blend or Cheddar): Melts into the enchiladas, adding flavor and gooey texture.
  • 1 can (10 oz) Green Enchilada Sauce: Gives the enchiladas their signature flavor.
  • 1 can (4 oz) Diced Green Chilies: Adds a mild, spicy kick.
  • 8 Flour Tortillas (medium size): The vessel for the enchilada filling.
  • Salt and Pepper to taste: For seasoning the chicken mixture.
  • Optional toppings: Chopped cilantro, diced tomatoes, sliced olives, or avocado slices for garnish.

Step-By-Step Instructions

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Kcal: Approximately 400 kcal per serving
Servings: 8 enchiladas

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  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish lightly.
  2. Mix the Filling:
    • In a bowl, combine the shredded chicken, half of the cream cheese (4 oz), half of the shredded cheese (1 cup), and the diced green chilies. Season with salt and pepper to taste.
  3. Assemble Enchiladas:
    • Lay out a tortilla and spread a portion of the chicken mixture down the center. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  4. Create Sauce:
    • In a separate bowl, mix the remaining cream cheese (4 oz) with sour cream and green enchilada sauce until smooth.
  5. Top and Bake:
    • Pour the sauce over the rolled enchiladas, spreading to cover them completely. Sprinkle the remaining shredded cheese over the top.
    • Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
  6. Garnish and Serve:
    • Let the enchiladas cool for a few minutes before serving. Garnish with optional toppings if desired.

Nutritional Information & Health Benefits

This dish is rich in protein from the chicken and contains calcium from the cheese and sour cream. For a healthier version, consider using low-fat cream cheese and sour cream.

Common Mistakes To Avoid & How to Perfect the Recipe

  • Overfilling Tortillas: Too much filling can cause the tortillas to burst open during baking. Use just enough to fill them comfortably.
  • Skipping the Preheating: Make sure your oven is fully preheated for even cooking.
  • Not Greasing the Baking Dish: A light layer of cooking spray or oil can prevent sticking and make cleanup easier.

Conclusion

Cream Cheese Chicken Enchiladas offer a deliciously creamy twist on a classic Mexican dish. They are perfect for a comforting dinner and are sure to please anyone who loves a good blend of cheese, chicken, and spices. By following these steps and tips, you can create a dish that’s not only easy to make but also packed with flavor. Whether it’s a weeknight dinner or a special occasion, these enchiladas are bound to become a new favorite. Enjoy the creamy goodness!

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