Easy Cream Cheese Enchiladas – Perfect Family Dinner!

This post is sponsored by Smart & Final. All content is my own.

September is family meals month and what a better meal to share than my Cream Cheese Enchiladas. This is THE go-to meal for me when I think of feeding my large family.

We have 6 in our family including Grandma and when my sister comes with her family that makes 9. Can anyone relate?

Big families are fun and family meals are fun! So, it’s good to have a few dinner recipes up your sleeve that will feed the crowd.

Read below for my quick and affordable Cream Cheese Enchilada recipe.

Tips to Save on Family Meals

I’m a mom on a budget, as I’m sure most of you are with big families. Saving at the grocery store is an important part of our budgeting plan.

Here are some tips to save on family meals:

• Shop bulk at Smart & Final where you can find essentials like cheese, sour cream, chips, and pasta in bulk. When you shop bulk you can use items for multiple meals.
• Speaking of using items for multiple meals is great for saving money. For example, if you have leftover chicken breasts you can use those for a salad the next day.
• Write out a list before you go and stick to it. That way you aren’t tempted to buy more than you need and you’ll have everything you need to make the meals you’ve planned out.
• Save leftovers for lunch the next day!

Find deals at your local Smart & Final store HERE!

How can I make the best baked enchiladas?

Baked enchiladas are a family favorite around here. They always come out perfectly crispy and cheesy… and the leftovers are always delish!

What I love about this enchilada recipe is that the cream cheese brings down the spiciness, which makes it a great option for feeding picky kids who might not like spicy food or sour cream.

Ingredients:

• 1 28 oz can red enchilada sauce
• Corn tortillas
• 3 Boneless chicken breasts cooked and shredded
• 1 8oz block of cream cheese softened
• 1 7oz can green chiles
• 1 white or yellow onion diced
• 1 clove minced garlic
• 1tbs olive oil
• 3 cups shredded cheese (Cheddar or Mexican Blend)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees
2. In a large skillet heat olive oil.
3. Add onions, garlic, and green onions to skillet and sauté on medium heat about 5 minutes or until onions are translucent.
4. At low heat stir cream cheese into onion mix until melted in, then turn off heat.
5. Stir your shredded chicken into the cream cheese mix.
6. Warm your corn tortillas in the microwave for 30 seconds to 1 minute on a plate covered with a paper towel so they don’t break while assembling.
7. In a large casserole dish assemble your enchiladas. Add about 1 tbs. of chicken mixture to each tortilla sprinkling a little cheese in each. Roll and line up in your dish.
8. Pour your enchilada sauce evenly over the top.
9. Sprinkle your 2 cups of cheese evenly over the top
10. Bake at 350 for about 25 minutes