Green Chili Cream Cheese Enchiladas Recipe

Discover this delightful twist on traditional enchiladas. Uniting tangy green chilies with velvety cream cheese in soft flour tortillas, this recipe delivers a blend of flavors that balances spice with creaminess. Experience the unexpected zest of Cream Cheese Enchiladas, a dish destined to spark lively conversation and culinary curiosity.

I recently came up with a fun twist on my favorite enchilada recipe that really surprised me. I decided to mix things up with green chili and cream cheese for a dish that’s a little different from the usual.

I start with 10 8-inch flour tortillas and layer them with two packages of softened cream cheese, a can of diced green chilies, and a half cup of sour cream. Then I add a splash of chicken broth, a cup of shredded Monterey Jack cheese, and season it all with garlic powder, ground cumin, salt and pepper.

If you’re feeling adventurous you can stir in some chopped cilantro too. I cook this in a 9×13 baking dish which gives it a nice hearty taste similar to those green chili chicken enchiladas or even a hint of honey lime enchiladas.

Every bite is a bit surprising, and I really think youll enjoy this creative take on easy enchilada recipes. Give it a go!

Why I Like this Recipe

I really like this recipe because it makes me feel like a culinary genius even when i’m tired. I love how easy it is to put together and the steps are pretty straightforward, which means i can whip it up even on a busy day. The mix of cream cheese and green chilies gives it a cool creamy yet spicy kick that always satisfies my cravings. Also, I’ve noticed that the soft tortillas just roll perfectly, holding all the yummy filling together so there’s no mess. And last but not least, that melted, bubbly cheese on top makes every bite feel indulgent in a simple and comforting way.

Ingredients

• Flour tortillas offer essential carbohydrates and serve as the perfect base for the enchiladas.
• Cream cheese adds a rich and creamy texture while contributing fats and a smooth mouthfeel.
• Diced green chilies bring a nice spicy kick and add a bit of vitamin C.
• Sour cream gives a tangy flavor boost and a cool counterpoint to the heat.
• Monterey Jack cheese melts beautifully and brings in protein along with a hearty taste.
• Cilantro provides a refreshing herbal note and helps brighten up all the flavors.

Ingredient Quantities

• 10 8-inch flour tortillas
• 2 packages (8 oz each) cream cheese, softened
• 1 can (4 oz) diced green chilies
• 1/2 cup sour cream
• 1/2 cup chicken or vegetable broth
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1/4 cup chopped cilantro (optional)

How to Make this

1. Preheat your oven to 350°F and lightly grease a baking dish.

2. In a medium bowl, mix together the softened cream cheese, diced green chilies, sour cream, chicken or vegetable broth, garlic powder, ground cumin, salt, and pepper until it’s smooth and well combined.

3. Warm the flour tortillas in the microwave for about 20-30 seconds or in a dry skillet just until they’re flexible.

4. Spoon a generous amount of the cream cheese mixture onto each tortilla and sprinkle a bit of the shredded Monterey Jack cheese over the filling.

5. Roll each tortilla tightly and place them seam side down in the prepared baking dish in a single layer.

6. Once all the enchiladas are in the dish, drizzle any remaining cheese or sauce over the top evenly.

7. Cover the dish with aluminum foil and bake in the preheated oven for about 15 minutes.

8. After 15 minutes, remove the foil and bake for another 5-10 minutes until the cheese on top is completely melted and bubbly.

9. If you like cilantro, sprinkle the chopped cilantro over the enchiladas once they come out of the oven.

10. Let the enchiladas cool for a few minutes, then serve and enjoy your delicious green chili cream cheese enchiladas!

Equipment Needed

1. Oven – preheated to 350°F
2. Baking dish – lightly greased
3. Medium mixing bowl – for the cream cheese mixture
4. Microwave or dry skillet – to warm the flour tortillas
5. Spoon or spatula – to mix and to fill the tortillas
6. Aluminum foil – to cover the baking dish
7. Knife – to chop the cilantro if you choose to use it
8. Measuring cups and spoons – to measure broth, sour cream, and spices

FAQ

Green Chili Cream Cheese Enchiladas Recipe Substitutions and Variations

• If you dont have cream cheese, you can try using mascarpone or even a thick ricotta as a substitute but expect a slight change in flavor.
• Plain Greek yogurt is a good swap for sour cream if you’re lookin for something a bit lighter; it works pretty good in this recipe.
• You can replace the Monterey Jack cheese with cheddar or even a mix of cheeses if that’s what you have in your fridge.
• If you run out of broth, water mixed with a bouillon cube works just fine to add a bit more richness.
• Not into cilantro? No problemo, you could use a bit of fresh parsley or just skip it entirely and still end up with a tasty dish.

Pro Tips

1. Make sure your tortillas are warmed up just right so that they’re soft and flexible; if they get too hot they might tear and if they’re too cold they wont roll properly.
2. When mixin the cream cheese filling, really whisk it well so that all the spices and chilies are evenly spread out, this helps every bite have a good kick of flavor.
3. Dont be afraid to taste your filling before stuffing your tortillas; a pinch of extra salt or cumin can really boost the taste if needed.
4. For the best chocolatey melted cheese top, leave the foil off for a few minutes at the end but keep an eye on it so the cheese dont burn, its all about striking a balance.