Creamy Cheese Enchiladas
Indulge in the ultimate comfort food with these Creamy Cheese Enchiladas, a rich and satisfying recipe loaded with cheesy perfection. Soft flour tortillas are stuffed with a decadent blend of cheddar, Monterey Jack, and cream cheese, then smothered in a creamy, spiced sour cream sauce that's beautifully seasoned with cumin, garlic powder, and chili powder. Topped with a golden layer of melted cheese and baked to bubbly perfection, this dish is an irresistible crowd-pleaser perfect for weeknight dinners or casual gatherings. Ready in under an hour and garnished with fresh cilantro for a vibrant finish, these enchiladas are a must-try for lovers of bold, cheesy flavors.
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Recipe Information
Ingredients
- 10 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded cheddar cheese and Monterey Jack cheese, reserving 1 cup of the mixture for topping later.
Add the softened cream cheese to the remaining shredded cheese mixture and mix until evenly combined.
Place 2-3 tablespoons of the cheese filling into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook, whisking continuously, until golden and bubbly, about 1 minute.
Slowly add the chicken broth while whisking to create a smooth sauce. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Whisk in the sour cream, cumin, garlic powder, chili powder, salt, and black pepper, stirring until smooth and creamy. Remove the sauce from the heat.
Pour the creamy sauce evenly over the filled tortillas in the baking dish, ensuring they are well-covered.
Sprinkle the reserved 1 cup of shredded cheese over the top of the sauce-covered enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro, if desired.
Serve hot and enjoy your Creamy Cheese Enchiladas!
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.6 g | 398% | |
| Saturated Fat | 194.6 g | 973% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 9851 mg | 428% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 24.8 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4422 mg | 340% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
