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- 2 cups shredded cooked chicken - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 1 cup salsa - 8 small tortillas For these easy cream cheese chicken enchiladas, we start with simple, tasty ingredients. The shredded cooked chicken gives the dish its protein and heartiness. I love using cream cheese for its creamy texture and rich flavor. Cheddar cheese adds a nice sharpness that blends perfectly with the other ingredients. Sour cream brings a little tang, while salsa ties everything together with its bright flavors. Finally, the tortillas wrap it all up nicely. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper These seasonings enhance the flavor of the filling. Garlic powder and onion powder add depth to each bite. Cumin brings warmth, while salt and pepper balance the flavors. Every bite will burst with taste, making your enchiladas truly special. - Fresh cilantro Fresh cilantro is the perfect garnish for these enchiladas. It adds a pop of color and a fresh taste that brightens the dish. When serving, sprinkle a few cilantro leaves on top for a lovely touch. For the full recipe, be sure to check out the detailed instructions on how to bring these delicious enchiladas to life! - In a large bowl, mix the shredded chicken, cream cheese, sour cream, and spices. - Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. - Take a tortilla and place about 1/4 cup of the chicken mixture in the center. - Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled. - Pour salsa evenly over the rolled enchiladas. - Cover the dish with foil to keep them moist while baking. - Bake for 20 minutes, then remove the foil and bake for another 10 minutes. - Let cool for a few minutes before serving. Enjoy your delicious enchiladas! To make your enchiladas creamy, blend the cream cheese until smooth. Mixing it well with the chicken, cheddar, and sour cream helps too. This gives each bite a rich taste. For rolling tortillas without breaking, heat them slightly in the microwave. Warm tortillas are soft and easier to roll. Just 10 to 15 seconds will do the trick. These enchiladas shine with sides like rice, beans, or a fresh salad. The rice soaks up extra sauce, and the beans add protein. For toppings, try avocado slices or a dollop of sour cream. Fresh salsa and jalapeños give a nice kick too. If you need an alternative to cream cheese, Greek yogurt works well. It keeps the dish creamy while adding protein. For sour cream, you can use cottage cheese. Keep the taste light and fresh. If you want to switch up the salsa, go for mango salsa for sweetness or green salsa for heat. {{image_2}} You can change this recipe to fit your taste. For a vegetarian version, swap the chicken for black beans and add extra cheese. This gives you a creamy, cheesy bite without meat. If you like spice, add jalapeños or use a spicy salsa. This will kick up the heat and add more flavor. Both options are tasty and easy to make. You can cook these enchiladas in different ways. If you have a slow cooker, you can prepare them there. Just layer the rolled enchiladas with salsa and let them cook on low for about 4 hours. This makes the chicken super tender. For a quicker option, use an Instant Pot. Place the enchiladas in the pot with a cup of water. Cook on high pressure for 8 minutes, and you’ll have a fast meal ready. How you serve these enchiladas can change the whole meal. You can place them in a casserole dish for a family-style serving. This makes it easy for everyone to help themselves. If you want to impress, serve them in individual portions. Use small plates or bowls for a nice touch. For garnishing, sprinkle fresh cilantro on top. You can also add a dollop of sour cream or avocado slices for color and taste. These little touches make a big difference! For the full steps, check the Full Recipe. To store leftover enchiladas, use airtight containers. Glass or plastic containers work well. Make sure the enchiladas cool down before sealing. This helps keep them fresh. Place the container in the fridge. They can stay good for up to 3 days. You can freeze enchiladas either before or after baking. To freeze before baking, wrap each rolled enchilada in plastic wrap. Place them in a freezer bag or container. For freezing after baking, let them cool completely first. Then, cover with foil and place in a freezer-safe container. When you want to eat them, thaw overnight in the fridge. Bake them at 350°F (175°C) for 20-30 minutes until hot. If frozen before baking, cook them straight from the freezer. Just add about 10 more minutes to the baking time. Refrigerated enchiladas last for about 3 days. If you freeze them, they can last for up to 3 months. Just remember to date the container. This way, you know when to eat them. Enjoy your enchiladas later with great taste! Yes, rotisserie chicken works well in this recipe. It saves time and adds great flavor. Just shred the chicken before mixing it with the cream cheese and spices. This simple swap makes cooking quicker and easier. To add heat, use spicy salsa instead of mild. You can also add diced jalapeños or chili powder to the chicken mix. Start with small amounts, taste, and adjust to your liking. This way, you control the spice level. Yes, you can prepare the enchiladas ahead of time. Assemble them and cover the dish with foil. Refrigerate until ready to bake. You may need to increase the baking time if they are cold from the fridge. This makes meal prep a breeze. The best salsa depends on your taste. Mild salsa offers a balanced flavor, while spicy salsa gives a nice kick. Fresh salsa adds brightness, and homemade salsa can be even better! Choose one that fits your mood and spice level. Yes, whole wheat tortillas are a great option. They add a nutty flavor and extra fiber. Just make sure they are soft enough to roll without breaking. Whole wheat tortillas make this dish a bit healthier while still tasting great. You learned how to make delicious cream cheese chicken enchiladas. We covered key ingredients like chicken, cheeses, and spices. You saw step-by-step instructions for preparation, baking, and serving. I shared tips for texture, serving ideas, and ingredient swaps. Remember, you can also customize your enchiladas to fit your taste. Whether you like it spicy or vegetarian, the options are endless. Enjoy your cooking adventure, and share these tasty meals with others!

Easy Cream Cheese Chicken Enchiladas

Get ready to indulge in super cheesy creamy chicken enchiladas that are sure to impress! With tender chicken, creamy cheeses, and zesty salsa wrapped in soft tortillas, this easy recipe is perfect for any night of the week. Follow our simple steps to create a delicious dinner your family will love. Don’t miss out on making these mouthwatering enchiladas—click through to explore the full recipe now!
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Ingredients
  

2 cups shredded cooked chicken

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup sour cream

1 cup salsa (your choice of mild or spicy)

8 small corn or flour tortillas

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro, for garnish

Instructions
 

In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar cheese, sour cream, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined and creamy.

    Preheat your oven to 350°F (175°C).

      Lightly grease a 9x13 inch baking dish with non-stick spray.

        Take one tortilla, place about 1/4 cup of the chicken mixture in the center, and roll it tightly. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

          Pour the salsa evenly over the rolled enchiladas.

            Cover the baking dish with aluminum foil to prevent drying out during baking.

              Bake in the preheated oven for about 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until bubbly and lightly golden on top.

                Once out of the oven, allow the enchiladas to cool slightly before serving.

                  Garnish with fresh cilantro before serving for a pop of color and freshness.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4