Best Creamy Cheese Enchiladas Recipes

CREAMY CHEESE ENCHILADAS

Steps:

• For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
• In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
• Remove from heat and add sour cream and green chilies. Stir until smooth.
• Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.

MEXICAN BRUNCH ENCHILADAS WITH CREAMY CHEESE SAUCE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
• Add in flour; whisk constantly for about 1 minute.
• Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
• Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
• Season with salt and pepper if desired.
• For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
• Melt butter in the skillet, add in the green onions; saute for 1 minute.
• In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
• Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
• Pour the prepared cheese sauce evenly over the tortillas.
• Bake covered for about 25 minutes.
• Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
• Delicious!

CREAMY CHICKEN & CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken with taco seasoning, wrap in foil and bake until internal temperature reaches 175 degrees. Remove from oven and allow the internal temp to reach 180 before unwrapping and cooling. Chop when cool.
• Stir soup, sour cream, salsa, and chili powder in medium bowl.
• Grease an 8 x 8-inch baking dish and coat the bottom with a thin layer of the salsa mixture.
• Stir 1 cup of salsa mixture, chicken, and 1/2 cup of cheese in a large bowl.
• Divide chicken mixture among tortillas, roll, and place in baking dish.
• Pour remaining salsa mixture over tortillas and spread evenly.
• Cover tightly with foil and bake 40 minutes.
• Remove foil, sprinkle with remaining cheese and bake until melted.
• Serve with toppings of your choice (shredded lettuce, sour cream, picante, etc.).

CREAMY SPINACH & CHEESE ENCHILADAS

Steps:

• Heat oven to 375° F.
• Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 2 min. Stir in spinach; cook 3 to 4 min. or until heated through, stirring frequently; remove from heat. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
• Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
• Bake 15 to 20 min. or until enchiladas are heated through and cheese is melted.

CREAMY CHICKEN & CHEESE ENCHILADAS

Steps:

• Mix soup, sour cream, salsa, and chili powder.
• In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
• Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
• Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
• Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
• Top with tomato and green onion before serving.