Elevate your enchiladas with creamy goodness: a step-by-step guide to chicken enchiladas with cream cheese
What To Know
- Join us as we embark on a culinary adventure to master the art of making chicken enchiladas with cream cheese.
- Bake the enchiladas in a preheated 350°F (175°C) oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Bake the enchiladas on a wire rack placed over a baking sheet to allow air to circulate and prevent sogginess.
Indulge in the tantalizing flavors of chicken enchiladas, now enriched with the velvety creaminess of cream cheese. This culinary masterpiece combines the classic taste of enchiladas with a luscious filling that will tantalize your taste buds. Join us as we embark on a culinary adventure to master the art of making chicken enchiladas with cream cheese.
Ingredients for the Perfect Enchiladas
- 1 pound boneless, skinless chicken breasts
- 1 (10.75 ounce) can cream of chicken soup
- 1 (8 ounce) package of cream cheese, softened
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
Step-by-Step Instructions:
1. Prepare the Chicken
- Season the chicken breasts with salt and pepper.
- Grill, bake, or pan-fry the chicken until cooked through.
- Shred or dice the cooked chicken into bite-sized pieces.
2. Make the Creamy Filling
- In a large bowl, combine the cream of chicken soup, softened cream cheese, onion, green bell pepper, red bell pepper, black beans, corn, chili powder, cumin, salt, and black pepper.
- Mix until well combined.
3. Assemble the Enchiladas
- Spread about 1/4 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with 1/2 cup of the creamy filling and 1/4 cup of shredded chicken.
- Roll up the tortillas and place them seam side down in the baking dish.
4. Top with Sauce and Cheese
- Pour the remaining enchilada sauce over the enchiladas.
- Sprinkle the shredded cheddar cheese on top.
5. Bake
- Bake the enchiladas in a preheated 350°F (175°C) oven for 25-30 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
- Garnish the enchiladas with chopped cilantro, sour cream, or guacamole.
- Serve hot and enjoy the creamy delight!
Tips for Perfection:
- For a spicier dish, add more chili powder or a dash of cayenne pepper to the filling.
- If you don’t have cream of chicken soup, you can use cream of mushroom or celery soup instead.
- To make the enchiladas ahead of time, assemble them and refrigerate for up to 24 hours before baking.
- For a healthier option, use whole-wheat tortillas and low-fat cheese.
Variations:
- Add cooked rice or quinoa to the filling for a more substantial meal.
- Use different types of beans, such as pinto beans or kidney beans.
- Top the enchiladas with salsa or pico de gallo for an extra burst of flavor.
Answers to Your Questions
Q: Can I use rotisserie chicken for this recipe?
A: Yes, rotisserie chicken is a great time-saving option. Simply remove the skin and bones and shred the meat.
Q: What can I substitute for cream cheese?
A: Sour cream or ricotta cheese can be used as a substitute for cream cheese.
Q: How do I prevent the enchiladas from becoming soggy?
A: Bake the enchiladas on a wire rack placed over a baking sheet to allow air to circulate and prevent sogginess.
Q: Can I freeze the enchiladas?
A: Yes, you can freeze the assembled enchiladas for up to 3 months. Before serving, thaw the enchiladas overnight in the refrigerator and then bake as directed.
Q: How can I make the enchiladas gluten-free?
A: Use gluten-free tortillas and make sure all other ingredients are gluten-free as well.
