Imagine sinking your fork into a creamy, cheesy enchilada that combines the rich flavors of tender shredded chicken, smooth cream cheese, and zesty green enchilada sauce. These Cream Cheese Enchiladas Rita are not just another Mexican dish - they're a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Get ready to discover the secret to the most irresistible enchiladas you've ever tasted!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 12 corn tortillas
- 2 cups cream cheese
- 1 cup cooked chicken, shredded
- 1 can green enchilada sauce
- 1 cup shredded cheese
- 1/2 cup chopped green onions
- 1 tsp cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a medium mixing bowl, combine shredded chicken, cream cheese, cumin, and salt. Mix thoroughly until well blended and ingredients are evenly distributed.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Spread a thin layer of green enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with approximately 2-3 tablespoons of the chicken and cream cheese mixture. Roll tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged in the dish, pour the remaining green enchilada sauce evenly over the top of the enchiladas.
- Sprinkle shredded cheese and chopped green onions over the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving to allow the filling to set.
- Garnish with additional chopped green onions if desired, and serve hot.
Tips
- Warm tortillas are key: Always heat your corn tortillas briefly to prevent cracking when rolling. This ensures smooth, tight enchiladas.
- Don't overfill: Use 2-3 tablespoons of filling per tortilla to maintain a perfect balance of flavors and prevent messy rolling.
- Create a non-stick base: Spread a thin layer of enchilada sauce on the baking dish bottom to prevent sticking and add extra flavor.
- Let them rest: Allow the enchiladas to sit for 5 minutes after baking. This helps the filling set and makes serving easier.
- Get creative with toppings: While the recipe calls for green onions, feel free to add fresh cilantro, sour cream, or sliced jalapeños for extra zing.
- Make ahead friendly: You can prepare these enchiladas in advance and refrigerate before baking, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 25g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 110mg
