🧀 Cream Cheese Enchiladas
📝 Ingredients
For the filling:
2 cups cooked shredded chicken (or ground beef)
1 (8 oz) package cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt & pepper to taste
For the enchiladas:
8–10 flour tortillas
1 (10 oz) can red enchilada sauce (or green, if preferred)
1 cup shredded cheese (extra, for topping)
Optional toppings:
Sour cream
Fresh cilantro
Diced tomatoes
Sliced jalapeños
👩🍳 Instructions
Preheat oven
Preheat your oven to 180°C (350°F).
Prepare filling
In a bowl, mix:
Shredded chicken
Cream cheese
Cheddar + Monterey Jack
Garlic powder, onion powder, salt & pepper
Mix until creamy and well combined.
Fill tortillas
Spoon 2–3 tablespoons of filling into each tortilla
Roll tightly and place seam-side down in a greased baking dish
Add sauce
Pour enchilada sauce evenly over the rolled tortillas
Top with cheese
Sprinkle extra shredded cheese on top
Bake
Bake for 20–25 minutes, until bubbly and golden
Serve
Let cool slightly, then top with sour cream, cilantro, or jalapeños
💡 Tips
Use rotisserie chicken for a quick shortcut
Add sautéed onions or peppers for extra flavor
Swap red sauce for green enchilada sauce for a tangy twist
Want it spicy? Add chili flakes or hot sauce to the filling
❓ Q&A
Q: Can I make this ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze them?
Absolutely. Freeze before baking for best results. Thaw overnight and bake as directed.
Q: What can I serve with enchiladas?
Mexican rice
Refried beans
Fresh salad
Guacamole & chips
Q: Can I make it vegetarian?
Yes—replace chicken with black beans, corn, or sautéed veggies.
