Perfect to pair with Mexican Street Corn or Spanish Rice
This recipe is a staple in our house and quite the crowd pleaser. I often make it when hosting larger groups for dinner as a single batch can make 5-6 servings.
Easy Cream Cheese Chicken Enchiladas
2-3 large chicken breasts
half a block of cream cheese softened
1 cup of Mexican Crema (or sour cream)
1 tsp cumin
1 tsp chipotle seasoning
11-12 tortillas (both flour or corn work)
red enchilada sauce or Salsa Verde (or both!)
Shredded cheese (i’ve used sharp cheddar, Mexican cheese blend or colby jack)
Boil the chicken breasts and then shred with using two forks. Mix in the sour cream, cream cheese and spices. Pour in about half a cup of the enchilada sauce (or enough to make the mixture moist without making it too liquidy) and mix well.
Spread a thin layer of enchilada sauce on the bottom of a baking dish (I use 9x13 inch). Place tortillas on a cutting board, spread chicken in the middle and wrap both tortilla sides. Place on the baking dish with the tortilla sides tucked underneath.
Spread more enchilada sauce over the tortillas, sprinkle with cheese and cover with foil.
Bake at 400F for 15 min covered, then remove the foil and bake another 15 min uncovered (or until the cheese starts to look nicely melted and bubbly).
Enjoy with Mexican Street Corn or Spanish rice on the side.
NOTE: We love both red and green enchiladas at home so after I mix the chicken with the sour cream, cream cheese and spices I separate the mixture into two bowls. I add red enchilada sauce to one and Salsa Verde to the other. When preparing the baking dish I spread one sauce on half and the other on the other half. I make sure to match the chicken mixture and place it over the right sauce when wrapping it in tortillas. Then I spread the applicable sauce over the tortillas.
Don’t forget the margaritas!