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Creamy Chicken and Cheese Enchiladas
Looking for a quick, easy meal that the whole family will love? Look no further than these creamy chicken and cheese enchiladas. They’re packed with delicious flavors – think seasoned chicken, three types of cheese, and a tangy green enchilada sauce. Best of all, they’re an absolute hit with even the pickiest eaters!
So, what makes these enchiladas so special? Well, it’s all about the filling. It’s creamy, cheesy, and bursting with flavor, thanks to the combination of cream cheese, shredded cheese, green chilies, as well as the seasoned chicken. The result is a meal that’s not just satisfying, but downright irresistible.
Now, let’s talk about preparation. While these enchiladas do require a bit of time to prep and bake, trust me, the effort is well worth it. Once you taste these cheesy, chicken-filled tortillas, smothered in enchilada sauce and topped with even more cheese, you’ll know what I mean.
And here’s the best part – these enchiladas are super versatile. You can switch up the filling to suit your taste, use different types of enchilada sauce, or even try out different types of tortillas. The possibilities are endless.
Ingredients
To make these fantastic enchiladas, you’ll need:
- Cream Cheese: Gives the enchiladas a creamy, tangy flavor.
- Green Chiles: Add a kick of heat.
- Shredded Cheese: Used in the filling and as a topping.
- Seasonings: A mix of salt, pepper, garlic powder, and cumin.
- Lime Juice: Freshens up the overall flavor.
- Chicken: Shredded and cooked, adds a hearty touch.
- Green Enchilada Sauce: Pairs perfectly with the other ingredients.
- Tortillas: Ideally homemade, but store-bought works too.
How to Make Creamy Chicken and Cheese Enchiladas
- Preparation: Preheat the oven to 375 degrees Fahrenheit. Spray a 9X13 inch baking dish with baking spray.
- Make the Filling: Mix the cream cheese, green chiles, half of the Mexican blend cheese, half of the colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice in a medium bowl. Add the shredded chicken and mix well.
- Sauce Time: Pour some enchilada sauce into the baking dish to cover the bottom.
- Roll the Enchiladas: Fill each tortilla with the chicken mixture (about 3-4 tablespoons), roll them up, and place them in the baking dish, seam side down.
- Top it Off: Cover the enchiladas with the rest of the sauce and sprinkle the remaining cheese on top.
- Bake: Bake the enchiladas uncovered for 30-40 minutes, until the cheese is bubbly and slightly browned.
- Serve: Let the enchiladas cool for a few minutes before serving.
And there you have it – creamy, cheesy, delicious enchiladas that are sure to be a hit! Enjoy.