Go Back

Cream Cheese Enchiladas

Indulge in the creamy goodness of these delicious Cream Cheese Enchiladas, a twist on the traditional Mexican classic with herb-infused cheese filling and zesty toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large flour tortillas Soft and perfect for rolling!
  • 16 oz cream cheese The star of the show, giving that creamy texture.
  • 2 cups shredded cheese Like Monterey Jack or cheddar for extra cheesiness!
  • 1 can (10 oz) enchilada sauce Homemade or store-bought for convenience.
  • 1 cup diced onions For that flavorful crunch.
  • 1 cup chopped spinach Optional, but adds color and nutrients.
  • to taste salt and pepper Simple seasoning that enhances everything!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cream cheese, 1 cup of shredded cheese, diced onions, chopped spinach (if using), and salt and pepper. Mix until well-blended.
  3. Take a flour tortilla, scoop a generous amount of the cheese mixture onto the center, and roll it tightly. Place seam-side down in a greased baking dish. Repeat until all tortillas are filled.
  4. Pour the enchilada sauce evenly over the filled tortillas and sprinkle the remaining shredded cheese on top.
Baking
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
  3. Remove from the oven and allow to cool slightly before serving.
Serving
  1. Garnish with fresh cilantro, a squeeze of lime, or your favorite toppings.
  2. Enjoy your creamy creation!

Notes

For perfecting the enchiladas, consider substitutions, making them unique with added jalapeños or adjusting cook times for crispiness. Store leftovers in the refrigerator for up to 3 days or freeze for 3 months.