Description
These creamy, cheesy enchiladas are packed with tender shredded chicken, flavorful spices, and a rich, melty cheese filling. Baked to perfection with a delicious enchilada sauce, they’re a family favorite!
Ingredients
Scale
Here’s what you’ll need to make these delicious enchiladas:
- 8 oz cream cheese, softened
- 2 cups shredded cooked chicken
- 1 can (4 oz) diced green chilies
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend), divided
- 8–10 flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the Filling: In a large bowl, mix together the softened cream cheese, shredded chicken, diced green chilies, cilantro, cumin, garlic powder, onion powder, and 1 cup of shredded cheese until well combined.
- Assemble the Enchiladas: Spoon about 1/4 to 1/3 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam side down in the prepared baking dish.
- Add the Sauce: Pour the enchilada sauce evenly over the top of the rolled tortillas, making sure they are fully coated.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
- Bake: Cover the dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Serve and Enjoy: Let the enchiladas cool for 5 minutes before serving. Garnish with extra cilantro, sour cream, or avocado if desired.
Notes
- For a smoother filling, ensure the cream cheese is fully softened before mixing.
- If you don’t have fresh cilantro, substitute with 1-2 teaspoons of dried cilantro.
- Always taste and adjust seasoning before assembling the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired