Description
These enchiladas are packed with tender chicken, cream cheese, and a touch of spice, then smothered in a creamy sauce and baked to perfection.
Ingredients
Units
Scale
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 can (4 oz) diced green chilies
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper (to taste)
For the Enchiladas:
- 8–10 flour tortillas (medium-sized)
- 2 cups enchilada sauce (red or green, your choice)
- 1 cup shredded cheese (for topping)
Optional Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Filling:
- In a large bowl, mix together the shredded chicken, cream cheese, sour cream, shredded cheese, green chilies, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the Enchiladas:
- Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
- Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
- Top with Sauce and Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired. Serve hot with a side of rice and beans.
Notes
- Substitutions: Corn tortillas can be used instead of flour tortillas for a more traditional flavor.
- Make-Ahead: Assemble the enchiladas up to a day in advance and store them in the refrigerator. Bake when ready to serve.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.