Cream Cheese Enchiladas Recipe
🛒 What You’ll Need
For the Filling:
- 8 oz Cream cheese, softened ☁️
- 2 cups Cooked chicken, shredded (optional, but delicious!) 🍗
- 1 cup Shredded Monterey Jack cheese 🧀
- 4 oz Diced green chiles (for a little zing!) 🌶️
- 1/2 tsp Cumin & 1/2 tsp Garlic powder ✨
- 8-10 Flour tortillas (soft taco size) 🌯
For the Creamy White Sauce:
- 3 tbsp Butter 🧈
- 3 tbsp All-purpose flour 🌾
- 2 cups Chicken broth 🍲
- 1 cup Sour cream 🥛
- 4 oz Diced green chiles 🌶️
- 2 cups Shredded Monterey Jack or Mexican blend cheese 🧀
👩🍳 Instructions
- Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. 📝🔥
- Mix the Filling: In a medium bowl, combine softened cream cheese, shredded chicken (if using), 1 cup of cheese, green chiles, and spices. Mix until smooth and creamy. 🥣🌪️
- Roll ‘Em Up: Spoon about 2-3 tablespoons of the filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish. 🌯📏
- Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. 🧈🌾
- Whisk the Sauce: Gradually whisk in the chicken broth. Cook until the sauce thickens and bubbles. Remove from heat and stir in the sour cream and second can of green chiles. Pro Tip: Don’t boil the sauce once the sour cream is added! 🥛🌀🚫
- Bake: Pour the creamy white sauce generously over the tortillas and top with the remaining 2 cups of shredded cheese. 🧀🍯
- Get Bubbly: Bake for 20–25 minutes until the cheese is melted and the sauce is bubbling. For a golden top, broil for the last 2 minutes! ⏲️🎯
- Serve: Garnish with fresh cilantro, sliced jalapeños, or green onions and dive in! 🌿🍽️🤤
🔥 Pro Tips:
- The “No-Soggy” Secret: If using corn tortillas instead of flour, lightly fry them in oil for a few seconds before filling to prevent them from breaking or getting mushy. 🌽🎯
- Flavor Boost: Add a squeeze of fresh lime juice to the white sauce at the end for a bright, zesty finish! 🍋✨
