Cream Cheese Chick'N Enchiladas Recipe

Name: Cream Cheese Chick'N Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces garlic Toffuti, & Herb cream cheese, softened; 1/4 cup sour cream Toffuti; 2 cups prepared salsa; 1 cup daiya cheddar shreds divided; 1 cup pepper jack Daiya, shreds, divided; 1 package meat Beyond, Chick'n strips; 1 cup frozen corn kernels thawed; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; salt; 4 scallions thinly sliced; 8 flour tortillas 8 inch; shredded lettuce

Servings: persons

8 ounces garlic Toffuti, & Herb cream cheese, softened
1/4 cup sour cream Toffuti
2 cups prepared salsa
1 cup daiya cheddar shreds divided
1 cup pepper jack Daiya, shreds, divided
1 package meat Beyond, Chick'n strips
1 cup frozen corn kernels thawed
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt
4 scallions thinly sliced
8 flour tortillas 8 inch
shredded lettuce

1
Preheat oven to 325F. In a medium bowl, cream together the cream cheese and sour cream.
2
Stir in 1/2 cup of the salsa, 1/2 cup of each of the cheddar and pepper-jack cheeses, the chicken, corn, 1/2 the scallions, chili powder and cumin. Add salt and pepper to taste.
3
Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish.
4
Put about 1/2 cup of the chicken/cheese mixture down the center of a tortilla.
5
Roll up and place in the dish, seam side down. Repeat with remaining tortillas.
6
Pour the remaining salsa over the enchiladas. Top with the remaining cheese.
7
Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
8
Sprinkle with remaining scallions. Garnish with shredded lettuce, sour cream, sliced jalapenos, etc.

1137

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces garlic Toffuti, & Herb cream cheese, softened, 1/4 cup sour cream Toffuti, 2 cups prepared salsa, 1 cup daiya cheddar shreds divided, and more.

Yes, Cream Cheese Chick'N Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Cheese Chick'N Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions