Description
Delicious and creamy chicken enchiladas filled with rich flavors and perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1/2 cup sour cream
- 1/2 cup diced onions
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded chicken, softened cream cheese, 1/2 cup of shredded cheese, diced onions, garlic powder, cumin, salt, and pepper until well combined.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, add a generous portion of the chicken mixture, roll it up, and place it seam side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and fresh cilantro, if desired.
Notes
Feel free to use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican