Cream Cheese Enchiladas
Cream Cheese Enchiladas are a delicious twist on traditional enchiladas, combining creamy cheeses with savory sauces and spices. This recipe is perfect for a comforting dinner or a gathering with friends and family.
Equipment
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 skillet
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 8 medium flour tortillas
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese divided
- 1 cup shredded Monterey Jack cheese
- 2 cups enchilada sauce red or green, based on preference
- 1 can (15 oz) black beans rinsed and drained
- ½ cup diced onions
- ½ teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, ½ cup of cheddar cheese, black beans, diced onions, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Take a flour tortilla and spoon about ¼ cup of the cream cheese filling onto the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this step for all tortillas.
- Pour the enchilada sauce evenly over the rolled tortillas in the baking dish.
- Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
- Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
You can customize the filling by adding cooked chicken, ground beef, or vegetables as desired. If using homemade enchilada sauce, feel free to adjust the spice level to your preference. Serve with sides like rice, sour cream, or guacamole for a complete meal.