These Cream Cheese Enchiladas are my favorite dish to date. I first made them back in 2010 and since been in love! I recommend this recipe to all my friends and family, but ensure you follow my ingredients FIRST before you go off with your own variation. A lady at work took my recipes and used different cheese and didn’t use chili pepper or sour cream! She later complained it wasn’t up to her standard. But, it was MY recipe but HER recipe. So, please try it with my recipe, step-by-step, and I can guarantee you’ll be satisfied with the dish!
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Ingredients
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5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas
Directions
1. Preheat oven 325 degrees.
2. In a medium container, mix the cream cheese and sour cream. Mix in 1/2 cup salsa. Stir it in a 1/2 cup for each type of cheese.
3. In a second bowl, stir together the corn, cumin, chili powder, pepper, salt, chicken, and 1/2 of scallions.
4. Spread roughly 1/2 of a cup of salsa in the bottom of a baking dish. Place 1/2 cup filling on a tortilla, roll it up and put in a dish seam side down. Repeat.
5. Pour the remaining salsa over enchiladas, spreading to coat all of them. Sprinkle the rest with cheese.
6. Transfer dish to the preheated oven and bake for 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve hot.
Ingredients
- 5 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 cups prepared salsa
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded pepper-jack cheese, divided
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels, thawed
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 4 scallions, thinly sliced
- 8 8-inch flour tortillas
Instructions
1. Preheat oven 325 degrees.
2. In a medium container, mix the cream cheese and sour cream. Mix in 1/2 cup salsa. Stir it in a 1/2 cup for each type of cheese.
3. In a second bowl, stir together the corn, cumin, chili powder, pepper, salt, chicken, and 1/2 of scallions.
4. Spread roughly 1/2 of a cup of salsa in the bottom of a baking dish. Place 1/2 cup filling on a tortilla, roll it up and put in a dish seam side down. Repeat.
5. Pour the remaining salsa over enchiladas, spreading to coat all of them. Sprinkle the rest with cheese.
6. Transfer dish to the preheated oven and bake for 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve hot.
