Instructions:
- Preheat the Oven: Preheat your oven to 350°F (about 175°C). Lightly grease a 9×13 inch baking dish.
- Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant. If you’re using chicken, mix in the shredded chicken, stirring until well combined and heated through. Reduce the heat to low.
- Combine Cream Cheese Mixture: Add the cream cheese to the skillet, stirring until it’s melted and smoothly blended with the onion, garlic, and chicken. Stir in the sour cream, 1 cup of shredded cheese, diced green chiles, salt, pepper, and cumin (if using). Mix in the cilantro last, if you’re using it. Remove from heat.
- Fill the Tortillas: Lay out a tortilla on a flat surface. Spoon a generous amount of the filling mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure each one is covered. Sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, a dollop of sour cream, sliced olives, and diced tomatoes, if desired.
Enjoy your creamy and comforting cream cheese enchiladas with a side of rice, beans, or a fresh salad for a complete meal.
