One of our favorite Mexican influenced recipes is these cream cheese chicken enchiladas! 

I am a big fan of our favorite Mexican restaurant's cheese enchiladas and trust me, I've done my hardest to make them at home. However, I really can't ever get them right. The cheese, the sauce, the quality of it all really never seems to turn out the way I envision it, too. 

I haven't perfected the recipe yet, so I don't even care for it anymore. I have some enchiladas with cream cheese now, and they are, dare I claim, much bigger. With just the right amount of seasoning and the most ingenious addition I can think of, they are so creamy: corn. It's yep, corn. Just in an enchilada.


– 8 flour tortilla, I used the 8-inch size.  

– 2+1/2 C.Of chicken strips.

– 2 C.Of enchilada sauce. 

– 2 C.Of cheddar cheese and mozzarella cheese. 

– 1 C.Of corn. 

– 1/2 C.Of black beans. 


– Guacamole sauce and sour cream.

– Coriander.


– FIRST STEP: Mix 1 cup of cheddar cheese, mozzarella, with corn and black beans, and 2 cups of enchilada sauce in a big bowl and blend well until all the ingredients are thoroughly combined. 

– SECOND STEP: And then split each tortilla into four quarters and put a tablespoon of the filling in each quarter and roll it well, then placed it in the oven tray and add enchilada sauce and 1 cup of cheddar cheese and mozzarella cheese over it. 

– THIRD STEP: Set the oven to 180 degrees for 20 minutes and put the tray in it. 

– FOURTH STEP: Remove from the oven and decorate with minced coriander, guacamole sauce, and sour cream so that the enchiladas filled with chicken and cheese are ready to serve.


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