These Cream Cheese Enchiladas offer a delightful twist on the classic Mexican dish, combining creamy, tangy cheese with flavorful seasonings. Perfect for a cozy dinner or a festive gathering, these enchiladas are sure to impress family and friends!
Ingredients:
- For the Enchiladas:
- 8 large flour tortillas
- 2 cups cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- For the Sauce:
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Optional: chopped cilantro for garnish
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine the softened cream cheese, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Assemble the Enchiladas:
- Spread a thin layer of enchilada sauce on the bottom of a greased 9×13-inch baking dish.
- Take a flour tortilla and spoon about 1/4 cup of the cream cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Prepare the Sauce:
- In a separate bowl, mix the enchilada sauce, sour cream, chili powder, and cumin. Pour this sauce evenly over the assembled enchiladas.
- Top and Bake:
- Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Serve:
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired. Serve warm and enjoy!