This afternoon I really wanted cream cheese enchiladas from Taco Inn. I thought about it, and decided that I'd try my hand at making them instead. So, i googled "cream cheese chicken enchiladas recipe" and found one that sounded simple enough (where some recipes had me making sauce from scratch, and I didn't think I was ready for that yet). I tweaked it very very slightly, and tried it out. This is the link to the original recipe. I will post my recipe below. It took me about 45 minutes all together to prepare, and is also the first recipe I've tried where I haven't used some sort of "convenience food" (like the frozen meals or the homestyle mac & cheese). Where the recipe calls for shredded cheese, I used a 4-cheese mexican blend from Kraft that I think tasted really good with it, and I subbed 1/3 fat cream cheese. I was a little anxious to see how they turned out, being the first time I'd made something like this. We literally just finished dinner as I am typing this, and I have been getting compliments on how good they are from everyone around. I personally loved them as well. Not exactly the same as Taco Inn's, but to tell you the truth, I may like mine better. They're the perfect amount of creamy and spicy. And they weren't all that hard to make after all.
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Cream Cheese Chicken Enchiladas
- 2 10oz cans of chicken breast, drained
- 1 tbsp fresh minced garlic
- 1/2 small onion, finely chopped
- 2 8-oz. packages cream cheese
- Tortilla shells (taco size)
- 1 1/2 cans enchilada sauce
- Shredded cheese
Preheat the oven to 350 degrees
In a medium-sized bowl, combine the chicken, garlic, onion, and cream cheese. Fill the tortilla shells with the cream cheese mixture and place in a baking dish. Top with enchilada sauce and shredded cheese.
Bake for 25 minutes, or until cheese is melted and bubbly.
