Cream Cheese Enchiladas
These Cream Cheese Enchiladas are a creamy and delightful twist on a traditional Mexican favorite. Filled with a cheesy mixture and topped with a savory sauce, they are perfect for a cozy dinner or a festive gathering.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 saucepan
- 1 whisk
- 1 spoon or spatula
- 1 oven
Ingredients
- 12 count corn tortillas
- 16 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 oz red enchilada sauce 1 can
- 1 cup diced green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bunch fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, diced green onions, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Take a corn tortilla, spoon a generous amount of the cheese mixture onto the center, and roll it tightly. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat for all tortillas.
- Pour the red enchilada sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well coated.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let sit for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
For some extra heat, consider adding diced jalapeños to the cheese filling or topping the enchiladas with sliced olives before baking. You can also substitute the corn tortillas for flour tortillas for a different texture. Enjoy your creamy enchiladas with a side of rice or a fresh green salad!