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Cream Cheese Enchiladas

A creamy delight wrapped in warm tortillas, bursting with cheesy goodness. Perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 medium flour tortillas
  • 16 ounces cream cheese (softened)
  • 2 cups shredded cheddar cheese (divided) Reserve 1 cup for topping
  • 1 can enchilada sauce (10 ounces) Your choice of mild or spicy
  • 1 cup diced green onions (optional) For added flavor
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened cream cheese, 1 cup of shredded cheddar cheese, diced green onions, garlic powder, cumin, salt, and pepper. Mix well until fully combined.
Assembly
  1. Take a tortilla, spoon a generous amount of the cream cheese filling in the center, and roll it up tightly. Place it seam-side down in a baking dish. Repeat with the remaining tortillas.
  2. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cup of cheddar cheese on top.
Baking
  1. Cover the baking dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
  1. Remove from the oven and let it cool for a couple of minutes. Serve with your favorite toppings such as cilantro, sour cream, or avocado.

Notes

Experiment with different cheeses like Monterey Jack or pepper jack. Consider adding jalapeños for extra spice. Store in the refrigerator for up to 3 days or freeze for 2 months.