In the realm of culinary artistry, where flavors dance and textures entwine, behold the mesmerizing allure of Philadelphia Cream Cheese Enchiladas.
An exquisite blend of perplexity and burstiness, this culinary creation is destined to captivate palates with its creamy embrace and a tantalizing medley of ingredients.
Embark on a culinary journey with these Cream Cheese Enchiladas, a gastronomic masterpiece that effortlessly marries creamy decadence with vibrant flavors.
A symphony of chicken, three cheeses, and a zesty green enchilada sauce, these enchiladas are not merely a meal; they are a culinary celebration!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: A banquet for 6 discerning connoisseurs
Ingredients:
1X the ecstasy
2X the indulgence
3X the culinary finesse
- 8 ounces of velvety cream cheese, tenderly at room temperature
- A fire-kissed 4-ounce can of green chiles, lending their enchanting charm
- 1 cup of Mexican blend shredded cheese, engaged in a tango of textures
- Another cup of shredded Colby jack cheese, adding its unique melody
- 1 teaspoon of salt, a pinch of perfection
- ½ teaspoon of pepper, a dash of boldness
- 1 teaspoon of garlic powder, a whisper of aromatic allure
- 2 teaspoons of cumin, invoking ancient spice routes
- ¼ cup of lime juice, a citrusy crescendo
- 2 cups of shredded, cooked chicken, a protein-packed performance
To complete the masterpiece:
2 cups of green enchilada sauce, a verdant cascade
12 6-inch flour tortillas, the canvas for this culinary tapestry
Instructions:
In a preheated oven, a theater for culinary alchemy set at 375 degrees Fahrenheit, the stage is prepared—a 9X13-inch baking dish, the spotlight, adorned with baking spray.
In a medium bowl, the maestro combines cream cheese, green chiles, Mexican blend cheese, Colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. The shredded chicken joins the ensemble, creating a harmonious filling.
A tantalizing prologue—a generous pour of enchilada sauce on the pan’s bottom. Tortillas, one by one, cradle the filling with 3-4 tablespoons of artistry, rolled and placed seam side down. The ensemble is smothered with sauce, and crowned with the remaining cheese.
Bake, uncovered, for 30-40 minutes, a crescendo until the cheese atop achieves the golden ballet of bubbling brilliance.
The grand finale—a brief intermission at room temperature before the curtain rises on a culinary spectacle.
Nutrition (for the epicurean inquirer):
Serving: 2 enchiladas
Calories: 590 kcal
Carbohydrates: 42g
Protein: 30g
Fat: 33g
Saturated Fat: 18g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 9g
Cholesterol: 112mg
Sodium: 1999mg
Potassium: 329mg
Fiber: 4g
Sugar: 10g
Vitamin A: 1440IU
Vitamin C: 11mg
Calcium: 419mg
Iron: 4mg
In the culinary symphony of Cream Cheese Enchiladas, each bite is a note, and every ingredient plays its part in this gastronomic masterpiece. Indulge in the enchantment; savor the burstiness of flavors and the perplexity of textures that make this dish an ode to culinary brilliance.