Cream Cheese Enchiladas
July 22, 2011
"One jar of medium or mild salsa drained will work well in place of the drained tomatoes with chilies for the chicken"
- Serving Size: 1 (440.6 g)
- Calories 835.5
- Total Fat - 33.8 g
- Saturated Fat - 18.2 g
- Cholesterol - 284.2 mg
- Sodium - 446 mg
- Total Carbohydrate - 94.1 g
- Dietary Fiber - 13.5 g
- Sugars - 4.8 g
- Protein - 46.1 g
- Calcium - 464.7 mg
- Iron - 7 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Drain one can only of diced tomatoes and chilies in a strainer,
In a bowl combine the cream cheese with cumin, garlic powder and cayenne then mix in one can of the drained diced tomato and green chiles with chopped chicken and green onions, then season with salt and pepper to taste.
In another bowl mix remaining can undrained diced tomato and green chiles with the sour cream; set aside.
Arrange chicken mixture evenly down center of tortillas; roll up then place seam side down in the baking dish.
Bake covered for 30 minutes.
Remove from oven then pour the sour cream mixture over enchiladas.
Top with cheese; return to oven and bake 10 more minutes, then let stand 15 minutes.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a milder flavor, use mild salsa instead of the diced tomatoes with chilies.
- For a more flavorful dish, use a combination of cheddar and Monterey Jack cheese.
- Instead of using canned diced tomatoes with green chiles, use one jar of medium or mild salsa drained. This substitution will provide a more flavorful and spicier taste to the enchiladas.
- Instead of using cheddar cheese, use Monterey Jack cheese. This substitution will provide a more creamy, buttery, and mild flavor to the enchiladas.
Vegetarian Cream Cheese Enchiladas Replace the cooked chicken with 1 can (15 ounces) black beans, drained and rinsed. Add 1 cup of cooked corn and 1/2 cup chopped bell peppers. Increase the cumin to 1 1/2 teaspoons and the garlic powder to 1 1/2 teaspoons. Omit the cayenne pepper.
Vegetarian Spinach and Mushroom Enchiladas Replace the cooked chicken with 1 cup chopped mushrooms and 1 cup chopped spinach. Increase the garlic powder to 1 1/2 teaspoons and add 1/2 teaspoon of oregano. Omit the cayenne pepper.
Mexican Rice: This classic Mexican side dish is the perfect accompaniment to Cream Cheese Enchiladas. The fluffy and flavorful rice pairs perfectly with the creamy and cheesy enchiladas. It's a great way to add some extra color, texture, and flavor to your meal.
Black Beans: Black beans are a traditional Mexican side dish that are the perfect compliment to Mexican Rice and Cream Cheese Enchiladas. They are packed with protein and fiber, making them a healthy and hearty addition to your meal. They also add a delicious flavor and texture to the dish, making it a complete meal.
Q: Can I use a different type of cheese?
A: Yes, you can use a different type of cheese such as Monterey Jack or cheddar. Just make sure to shred it before adding it to the dish.
Q: Can I use a different type of pasta?
A: Yes, you can use a different type of pasta such as penne, fusilli, or farfalle. Just make sure to cook it according to the package instructions before adding it to the dish.
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The cumin in this recipe is a spice originating from the Mediterranean, which was brought to the Americas by Christopher Columbus.
Celebrity chef Bobby Flay is known to be a fan of cream cheese enchiladas and has featured them on his show “Throwdown with Bobby Flay”.