Instructions
1. Prepare the Creamy Filling
- Preheat oven to 350°F (175°C).
- 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.
2. Assemble the Enchiladas
- Spread about 1/4 cup of the cheese mixture onto each tortilla.
- Roll each tortilla tightly and place seam-down in a greased 9×13 inch baking dish.
3. Sauce and Bake
- Pour enchilada sauce evenly over the rolled tortillas.
- Sprinkle with the remaining 1/2 cup of cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes, or until bubbly and golden.
4. Serve & Enjoy!
- 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 smoother filling.
- Enchilada Sauce: Red or green – the choice is yours!
Variations
- Add Protein: Shredded chicken or ground beef adds a hearty boost.
- Veggie Power: Sautéed bell peppers or spinach add flavor and nutrients.
- Spice It Up: A pinch of red pepper flakes or hot sauce adds a kick!
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Assemble them, cover, and refrigerate for 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 the 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
These Cream Cheese Enchiladas are a guaranteed crowd-pleaser – easy, delicious, and perfect for any occasion! Enjoy!