Description
Delicious and creamy chicken enchiladas topped with cheese and served with fresh toppings.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 2 cups shredded Mexican cheese blend, divided
- 1 can (10 ounces) red enchilada sauce
- 8 flour tortillas, medium size
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Spread a few spoonfuls of enchilada sauce over the bottom of the dish.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded cheese, garlic powder, onion powder, cumin, salt, and black pepper. Stir until smooth and evenly mixed.
- Spoon the filling into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for 20 to 25 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Let the enchiladas rest for 5 minutes before serving.
- Top with sour cream, diced tomatoes, and chopped cilantro before serving.
Notes
- This recipe can be customized with your choice of toppings.
- Feel free to add extra spices for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg