Description
Creamy, cheesy, and loaded with tender chicken — these enchiladas are rich, satisfying, and easy to make for a comforting weeknight dinner!
Ingredients
2 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup green chilies, drained
1/4 cup chopped onion
1 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
8–10 corn or flour tortillas
1 1/2 cups enchilada sauce (red or green, store-bought or homemade)
Optional topping: chopped cilantro, avocado, sour cream, or lime wedges
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix cream cheese, half of the cheddar cheese, green chilies, onion, garlic powder, cumin, chili powder, salt, and pepper.
Stir in shredded chicken until well combined.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Fill each tortilla with a generous scoop of the chicken mixture. Roll up tightly and place seam-side down in the dish.
Pour remaining sauce over the top, then sprinkle with remaining cheese.
Bake for 20–25 minutes until bubbly and golden.
Let cool slightly before serving. Top with your favorite garnishes if desired.
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 6
- Calories: 380
- Fat: 18g
- Carbohydrates: 18g
- Protein: 34g