Description
These creamy, cheesy enchiladas are packed with flavor and easy to make, perfect for a cozy dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheese (like cheddar or Monterey Jack)
- 1 can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 small corn or flour tortillas
- 1 cup enchilada sauce
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the cooked chicken, cream cheese, shredded cheese, diced green chilies, chili powder, garlic powder, salt, and pepper until well combined.
- Warm the tortillas slightly to make them pliable.
- Spoon the chicken mixture evenly onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with extra cheese if desired.
- Bake in the preheated oven for 20-25 minutes, or until bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Use leftover chicken to save time. You can swap the chicken for shredded beef or turkey for a different taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg