Description
Delicious cheesy chicken enchiladas perfect for any meal.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 can (10 oz) red enchilada sauce
- 8–10 flour tortillas (soft taco size)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Instructions
- In a large mixing bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until smooth, then stir in shredded chicken, green onions, and half the shredded cheeses.
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spread a few tablespoons of enchilada sauce on the bottom of the dish.
- Warm tortillas in the microwave for about 20 seconds. Add 2–3 tablespoons of filling to each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas, then top with the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and golden.
- Let cool slightly, then top with sour cream, diced tomatoes, and chopped cilantro before serving.
Notes
- Adjust seasoning as preferred.
- Can substitute chicken with ground beef or turkey.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg