Creamy Tex-Mex Chicken Enchiladas Delight
Indulge in the nostalgic flavors of my childhood with these Creamy Tex-Mex Chicken Enchiladas Delight. This comforting recipe features a luscious cream cheese filling combined with tender shredded chicken and zesty salsa, all wrapped in warm corn tortillas. Baked until bubbly and golden, these enchiladas are generously topped with melted cheese and served with a zesty salsa drizzle. Perfect for family gatherings or cozy weeknight dinners, this dish pairs wonderfully with my signature Lone Star Spanish Rice, making it a complete meal that evokes memories and satisfaction in every bite.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
onion
1 large (chopped)
butter or margarine
4 tablespoons (melted)
shredded cooked chicken
3 cups (cooked and shredded)
salsa or picante sauce
1.5 to 2 cups (divided)
cream cheese
6 ounces (softened)
ground cumin
2 teaspoons
shredded Monterey Jack cheese or Cheddar cheese
3 cups (divided)
corn tortillas
16
vegetable oil
as needed (for frying)
Instructions
1
In a skillet, melt the butter or margarine over medium heat. Add the chopped onion and sauté until tender and translucent, about 5 minutes, taking care not to brown them.
2
Stir in the shredded chicken, 1/2 cup of salsa or picante sauce, softened cream cheese, and ground cumin. Heat the mixture gently until warmed through, ensuring the cream cheese is fully melted and combined.
3
Remove the skillet from heat and fold in 1 cup of the shredded cheese until well mixed.
4
In a separate skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot. Lightly fry each corn tortilla for a few seconds on each side until they are soft but not crispy. Drain them on paper towels.
5
Place approximately 1/3 cup of the chicken mixture down the center of each tortilla, top with a sprinkle of cheese, and roll them up tightly.
6
Preheat your oven to 350°F (175°C). Spread enough salsa or picante sauce to coat the bottom of a lightly greased 9x13 baking dish.
7
Carefully place the rolled enchiladas seam-side down in the dish. Pour the remaining salsa over the top and sprinkle with the remaining cheese.
8
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Nutrition Information
20g
Fat
30g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Tex-Mex Chicken Enchiladas Delight?
They are a comforting Tex-Mex dish featuring a creamy chicken and salsa filling wrapped in corn tortillas and baked with cheese.
What is the main protein in this recipe?
The main protein used is 3 cups of shredded cooked chicken.
Can I use flour tortillas instead of corn?
While the recipe calls for corn tortillas to maintain a traditional texture, flour tortillas can be substituted if you prefer them.
How do I prepare the tortillas so they do not break?
Lightly fry each corn tortilla in a small amount of vegetable oil for a few seconds per side until they are soft and pliable.
What kind of cheese is recommended for these enchiladas?
The recipe suggests using 3 cups of shredded Monterey Jack or Cheddar cheese.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the enchiladas need to bake?
Bake them for 15 to 20 minutes until the cheese is melted and bubbly.
What makes the filling creamy?
The creaminess comes from combining 6 ounces of softened cream cheese with the shredded chicken and salsa.
Is this recipe spicy?
The spice level depends on the salsa or picante sauce you choose; use a mild version for a family-friendly meal.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and keep them refrigerated until you are ready to bake them.
What is a good side dish for this meal?
The recipe author recommends serving this with signature Lone Star Spanish Rice.
How much salsa is needed?
You will need between 1.5 to 2 cups of salsa or picante sauce, divided between the filling and the topping.
What spices are used in the filling?
Ground cumin is the primary spice used, specifically 2 teaspoons.
How many tortillas does this recipe require?
This recipe uses 16 corn tortillas.
What size baking dish should I use?
A lightly greased 9x13 inch baking dish is required.
How do I sauté the onions?
Melt butter or margarine in a skillet and sauté the chopped onion for about 5 minutes until tender and translucent.
Can I use rotisserie chicken?
Yes, rotisserie chicken is an excellent and convenient option for the 3 cups of shredded cooked chicken.
How many calories are in a serving?
There are approximately 400 calories per serving.
What is the protein content per serving?
Each serving contains about 22.5 grams of protein.
How much fat is in this dish?
There are 20 grams of fat per serving.
What is the carbohydrate count?
Each serving has approximately 30 grams of carbohydrates.
Do I need to grease the baking dish?
Yes, the 9x13 baking dish should be lightly greased before adding the salsa and enchiladas.
How much chicken mixture goes in each tortilla?
Place approximately 1/3 cup of the chicken mixture down the center of each tortilla.
Should the cream cheese be softened?
Yes, using softened cream cheese ensures it melts and combines smoothly with the other ingredients.
Can I use margarine instead of butter?
Yes, the recipe allows for either 4 tablespoons of butter or margarine.
How do I place the enchiladas in the dish?
Place them seam-side down to prevent them from unrolling during the baking process.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and is designed to be a nostalgic, family-friendly meal.
What type of onion should I use?
The recipe calls for one large onion, chopped.
Can I freeze the leftovers?
Yes, cooked enchiladas can be frozen in an airtight container for future meals.
What is the first step of the instructions?
The first step is to melt butter or margarine in a skillet and sauté chopped onions until tender.