Cream Cheese Enchiladas
Cream Cheese Enchiladas are a delightful twist on traditional enchiladas, featuring a creamy filling that combines cream cheese, mozzarella, and spices. These enchiladas are deliciously cheesy and can be customized with various toppings. Perfect for a cozy dinner or a gathering with friends!
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 whisk or fork
- 1 cooking pot for warming tortillas
- 1 oven
Ingredients
- 8 pieces flour tortillas 10-inch size
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1 cup cooked shredded chicken optional
- 1 cup enchilada sauce store-bought or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, garlic powder, onion powder, cumin, salt, black pepper, and cooked shredded chicken (if using). Mix until well combined.
- Lightly warm the flour tortillas in a cooking pot over low heat, or in the microwave for about 20 seconds until pliable.
- Take one tortilla and spoon a generous amount of the cream cheese mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with all the tortillas.
- Once all the enchiladas are in the baking dish, pour the enchilada sauce evenly over the top, ensuring all tortillas are covered.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with chopped green onions.
Notes
Feel free to customize the filling with your choice of vegetables or other proteins.
You can add extra cheese on top before baking for a cheesier finish.
Serve with sour cream or guacamole for additional flavor.