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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

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  • Add the sauce: Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the top with additional shredded cheese.
  • Bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
  • Garnish and serve: Top with chopped cilantro, green onions, or a dollop of sour cream, if desired.

    • Tips & Variations

    • Make it spicy: Add a dash of hot sauce or diced jalapeños to the filling.
    • Add veggies: Stir in sautéed onions, corn, or spinach for added nutrition and texture.
    • Use corn tortillas: For a gluten-free option, lightly warm corn tortillas before rolling to prevent cracking.
    • Prep ahead: Assemble the enchiladas earlier in the day and bake just before serving.

    Why You’ll Love It

    Cream Cheese Chicken Enchiladas hit all the right notes — creamy, cheesy, flavorful, and totally satisfying. It’s one of those dishes that feels like a warm hug in every bite. Easy to make, impossible to resist, and perfect for leftovers (if you have any!).

    Serve with Spanish rice, refried beans, or a fresh salad for a complete, comforting meal.

    Want the recipe in a printable format or formatted for social media? Let me know!