Serve hot, garnished with fresh cilantro or sliced avocado.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain creaminess.
Variations
Spicy Twist: Keep the jalapeño seeds or add a diced serrano pepper for extra heat.
Cheese Swap: Use pepper jack or a Mexican cheese blend for a different flavor profile.
Vegetable Boost: Add bell peppers or spinach to the filling for extra nutrients.
FAQ
Q: Can I make this ahead of time?
A: Yes! Assemble the enchiladas and cover the dish with foil. Refrigerate for up to 24 hours, then bake as directed.
Q: Can I use corn tortillas instead?
A: Absolutely. Lightly warm them before filling to prevent cracking.
Q: How can I make this gluten-free?
A: Use gluten-free tortillas and ensure all spices and cream products are gluten-free.
