Today I’m sharing a Mexican recipe: chicken enchiladas with cream cheese, and I’ve included a simple trick to make it easier. Mexican food can take time (though every minute is worth it), but we don’t always have hours in the kitchen.
To prepare these delicious enchiladas, I used a slow cooker (you can also use a multicooker on slow mode). It cooks food gently, helping preserve flavors and aromas. Just add everything, and in 4 to 8 hours, your meal is ready.
There are a few steps after cooking the chicken, but I’ve simplified them. In about 30 minutes (excluding slow cooking), you’ll have an amazing Mexican meal ready.
Tips Before Making Chicken Enchiladas with Cream Cheese
- ♥ You can double or triple the recipe and freeze it (assembled or just the filling).
- ♥ Use frozen chopped onion if you’re short on time.
- ♥ Make a low-carb/keto version using special wraps (homemade or store-bought like Nuco).
How to Make Chicken Enchiladas?
Utensils
- Baking dish
- Pan
- Oven
Ingredients
| Ingredient | Quantity |
|---|---|
| Canola and Corn Oil | 3 teaspoons |
| Boneless Skinless Chicken Breast | 1 pound |
| Salt | 1 gram |
| Ground Black Pepper | 1 gram |
| Cumin | 2 teaspoons |
| Garlic Powder | 2 teaspoons |
| MAGGI® Juicy Pan Paprika / MALHER® Fine Herbs | 23 grams |
| White Onion (chopped) | 1 piece |
| Garlic (chopped) | 2 pieces |
| Canned Corn | 1 cup |
| White Flour | 1/2 teaspoon |
| Corn Tortillas | 16 pieces |
| Tomato Sauce | 1 1/2 cups |
| Cheddar Cheese | 1 cup |
Instructions
- Chicken preparation: Place the chicken on the MAGGI or MALHER sheet and press lightly so the spices absorb well.
- Heat a skillet on medium heat for 2 minutes. Cook chicken on low heat, covered, for 8 minutes per side. Repeat with remaining chicken.
- Shred the chicken and let it rest.
- Sauté the onion and garlic, add corn, stir well, then add tomatoes.
- Warm tortillas in the microwave for 30 seconds to make them soft.
- Add sauce to a baking dish. Dip each tortilla in sauce, fill with chicken, roll, and place seam-side down. Top with remaining sauce and cheese.
- Bake at 350°F for 15 minutes until cheese melts. Garnish with cilantro, onion, sour cream, and tomato.
- Culinary tip: Serve with rice and beans if desired.
Video Guide 📺
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 22 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 480 mg |
FAQs
1. Can I make chicken enchiladas ahead of time?
Yes, you can prepare and refrigerate them before baking. Just bake when ready to serve.
2. Can I freeze chicken enchiladas?
Absolutely. You can freeze them before or after baking for later use.
3. What can I use instead of cream cheese?
You can substitute with sour cream or ricotta cheese for a similar creamy texture.
4. Can I use flour tortillas instead of corn?
Yes, but corn tortillas give a more authentic flavor and texture.
5. How do I make it spicier?
Add chili flakes, jalapeños, or hot sauce to increase heat.
Conclusion
These chicken enchiladas with cream cheese are a flavorful and comforting Mexican dish that’s surprisingly easy to prepare. With the help of a slow cooker and a few simple steps, you can enjoy a rich, cheesy, and satisfying meal without spending hours in the kitchen. Perfect for family dinners, meal prep, or even freezing for later!
