Cream Cheese Enchiladas

Cream Cheese Enchiladas

 

### Cream Cheese Enchiladas

 

**Ingredients:**

– 8 oz cream cheese, softened

– 1 cup sour cream

– 2 cups shredded cooked chicken (or beef)

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– 1 (4 oz) can diced green chiles

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp ground cumin

– 1/2 tsp salt

– 1/2 tsp black pepper

– 8-10 flour tortillas

– 2 cups red or green enchilada sauce

– Optional toppings: chopped cilantro, sliced green onions, diced tomatoes

 

**Instructions:**

 

1. **Preheat the oven** to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

 

2. **Make the filling:** In a large mixing bowl, combine the softened cream cheese, sour cream, shredded chicken (or beef), 1 cup of shredded cheddar cheese, 1/2 cup of Monterey Jack cheese, diced green chiles, garlic powder, onion powder, ground cumin, salt, and black pepper. Mix until well combined.

 

3. **Assemble the enchiladas:** Spoon about 1/4 cup of the filling mixture down the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

 

4. **Add sauce:** Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.

 

5. **Bake:** Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

 

6. **Serve:** Let the enchiladas cool slightly before serving. Top with optional toppings like chopped cilantro, sliced green onions, or diced tomatoes.

 

Enjoy these rich and creamy enchiladas!