Cream Cheese Enchiladas (Printable Version)
Corn tortillas filled with creamy cheese and chicken, baked with enchilada sauce and melted cheese topping.
# Ingredients Required:
→ Tortillas
01 -
12 corn tortillas
→ Filling
02 -
227 g cream cheese, softened
03 -
240 ml sour cream
04 -
120 g cooked chicken, shredded
05 -
120 g shredded cheese (cheddar or Mexican blend), divided
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon ground cumin
→ Sauce
09 -
285 g red enchilada sauce (one 10 oz can)
→ Other
10 -
1 tablespoon olive oil
11 -
Fresh cilantro for garnish
# Guide to Cooking:
01 -
Set oven temperature to 190°C (375°F) to prepare for baking.
02 -
In a bowl, combine softened cream cheese, shredded chicken, half of the shredded cheese, sour cream, garlic powder, onion powder, and ground cumin. Mix thoroughly until uniform.
03 -
Heat corn tortillas in a skillet until flexible to facilitate rolling.
04 -
Lightly spread enchilada sauce over the base of a baking dish to prevent sticking. Place one tortilla on a flat surface, spoon 30-45 ml of the filling mixture onto it, roll firmly, and position seam-side down in the dish. Repeat for all tortillas.
05 -
Pour remaining enchilada sauce evenly over assembled tortillas. Sprinkle remaining shredded cheese on top.
06 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
07 -
Remove foil and continue baking for an additional 5 minutes to brown and bubble the cheese.
08 -
Allow to cool briefly after baking, then garnish with fresh cilantro before serving.
# Extra Suggestions:
01 -
Warming tortillas prior to filling helps prevent cracking during rolling.