I am not a big enchilada fan, I LOVE Mexican food but do not like enchiladas, except these, OMG yummy. The cream cheese in them really matches it out and makes it delicious.
I prepped all the filling the night before so the night of I just had to stuff and roll my tortillas and bake. It saved on time a lot.
Cream Cheese Enchiladas (From: Cassie Craves)
- 1 pkg cream cheese, softened
- 1/2 cup sour cream
- 2 cups prepared salsa
- 1 cup shredded colby cheese
- 1 cup shredded chipotle cheddar cheese
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels, thawed
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 8 8-inch flour tortillas
In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, salt, and pepper.Add the chicken mixture to the cheese mixture and stir to combine.
Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
{ 2 comments… read them below or add one }
I love enchiladas, yours look so very very good….all that cheese….mmmmm
I am so glad you liked these! I think they’re our new favorites, and we are DEFINITELY enchilada people. Next time I’m definitely making the filling the night before — don’t know why I didn’t think of that! So convenient.