Oh, creamy chicken enchiladas! Just the mention of them brings back a flood of delightful memories. I can still remember the first time I had them at a family gathering. My aunt made the most amazing batch dripping with creamy goodness and topped with a sprinkle of cheese that melted just right. I remember we all gathered around the table, laughing and sharing stories, and those enchiladas were the star of the show! Ever since then, I’ve tried to recreate that magic in my kitchen, and trust me, I think I’ve found the winning recipe.
There is something incredibly comforting about creamy chicken enchiladas. They have this incredible combination of tender chicken, cheesy goodness, and a hint of spice, all wrapped in a soft tortilla. I love how they’re perfect for cozy family dinners but also fancy enough to impress your friends at a dinner party. Plus, they are a hit with the kids—anything cheesy tends to be! Come on, let’s whip up some of these scrumptious enchiladas together!
What’s in Creamy Chicken Enchiladas?
Cooked Chicken: The main star of our show! I usually use rotisserie chicken for ease; it’s juicy and adds so much flavor. Just shred it up and we’re ready to go!
Cream Cheese: This is where the magic happens! The cream cheese adds that rich, creamy texture we all love in enchiladas. It binds everything together deliciously.
Sour Cream: A dollop of sour cream adds a zing that brightens the dish. It’s also a perfect balance to all the cheesy goodness.
Green Chiles: These little guys pack a punch! They bring a wonderful flavor without overwhelming the dish with heat. I prefer using canned diced green chiles for convenience.
Shredded Cheese: A blend of cheddar and Monterey Jack works like a charm. Trust me, more cheese equals more happiness!
Tortillas: Flour tortillas are my go-to, but corn tortillas can work too if you fancy a different texture. They should be soft enough to roll with delicate care.
Enchilada Sauce: Your choice here! Store-bought red or green enchilada sauce is great, or you can make your own if you’re feeling adventurous.
Is Creamy Chicken Enchiladas Good for You?
Sure, these enchiladas are a treat, but they can also fit into a balanced diet if consumed in moderation.
Chicken is a fantastic source of lean protein, crucial for muscle repair and overall body function. On the flip side, if you use too much cream cheese and sour cream, the caloric content can add up quickly, so it’s all about balance.
Green Chiles offer health benefits too; they’re low in calories but high in vitamins A and C. Plus, the capsaicin in peppers can boost your metabolism! Just be sure to enjoy them occasionally if you’re watching your waistline.
Ingredients List
– 2 cups cooked chicken, shredded
– 8 ounces cream cheese, softened
– 1 cup sour cream
– 1 can (4 oz) diced green chiles
– 2 cups shredded cheese (cheddar and Monterey Jack blend)
– 8 large flour tortillas
– 1 can (10 oz) enchilada sauce
– Additional cheese for topping
*Serves 4-6 people*
How to Make Creamy Chicken Enchiladas?
1. Preheat your oven to 350°F (175°C). It’s always great to start with a warm oven!
2. In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, and green chiles. Mix until it’s all well blended. It will be so creamy!
3. Spread a thin layer of enchilada sauce at the bottom of a baking dish. This keeps the tortillas from sticking.
4. Take a tortilla, add a generous scoop of the chicken mixture down the center, and sprinkle with shredded cheese. Roll it up and place it seam-side down in the baking dish.
5. Continue to fill and roll each tortilla until the dish is full. You can always sneak in more filling if you have leftovers!
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle generously with cheese.
7. Cover the dish with foil and bake in the oven for about 20 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
8. Let it cool for a few minutes, then slice, serve, and enjoy!
Serving Suggestions for Creamy Chicken Enchiladas
These enchiladas pair beautifully with a side of black beans and some fresh guacamole. You can even whip up a simple salad for a refreshing crunch. If you want to amp up the flavor, garnish with cilantro or a squeeze of lime juice. Oh, and don’t forget the extra sour cream on top!
I can’t wait for you to try making these creamy chicken enchiladas! They’re an absolute crowd-pleaser and I promise you’ll have people coming back for seconds. If you give them a shot, I’d love to hear how they turned out. Happy cooking!
