Indulge in the rich and creamy goodness of these delicious cream cheese enchiladas. With a perfect balance of flavors and textures, this recipe is sure to become a family favorite.
Ingredients:
- 8 large flour tortillas
- 2 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- 1 can (10 ounces) red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- Optional toppings: chopped cilantro, diced tomatoes, sliced black olives
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and diced green chilies. Stir until well combined and creamy.
- Spread about 1/4 cup of the cream cheese mixture onto each flour tortilla. Add a portion of shredded chicken on top of the cream cheese mixture, then roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the red enchilada sauce over the rolled tortillas, making sure to coat them evenly.
- Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly golden brown.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Serve hot, garnished with chopped cilantro, diced tomatoes, and sliced black olives if desired. Enjoy your creamy and flavorful cream cheese enchiladas!
