Instructions
Get Started
- Preheat your oven to 350°F (175°C).
Make the Creamy Filling
- In a bowl, combine softened cream cheese, 1 1/2 cups shredded cheese, sour cream, garlic powder, onion powder, cumin, and pepper. Mix until smooth.
Assemble the Enchiladas
- Spread about 1/4 cup of the cheese mixture onto each tortilla.
- Roll tightly and place seam-down in a greased 9×13 inch baking dish.
- Repeat with remaining tortillas.
Bake to Perfection
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle with remaining 1/2 cup cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10-15 minutes, or until bubbly and golden.
- Let cool slightly before serving.
- Garnish with green onions (optional).
Tips & Tricks
- Tortillas: Flour tortillas are best, but warmed corn tortillas work too.
- Cream Cheese: Soften it to room temperature for a smooth filling.
- Enchilada Sauce: Red or green – your choice!
Variations
- Add Protein: Shredded chicken or ground beef makes it a heartier meal.
- Veggies!: Sautéed bell peppers or spinach add flavor and nutrition.
- Spice it Up!: Add a pinch of red pepper flakes for a kick.
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Assemble, cover, and refrigerate up to 24 hours. Add 5-10 minutes to baking time.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently.
Can I freeze them?
Yes! Freeze assembled (unbaked) enchiladas for up to 3 months. Thaw overnight before baking.
Can I use corn tortillas?
Yes, but warm them first to prevent cracking.
Serving Suggestions
- Rice and beans
- Fresh salsa or pico de gallo
- Guacamole
Enjoy these delicious and easy Cream Cheese Enchiladas! They’re sure to become a family favorite.
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