Description
Creamy, cheesy enchiladas filled with shredded chicken and topped with sauce and cheese, perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup enchilada sauce (red or green)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, softened cream cheese, 1/2 cup of enchilada sauce, onions, bell peppers, garlic powder, cumin, salt, and pepper in a mixing bowl. Mix until thoroughly combined.
- Spoon a portion of the chicken mixture onto each tortilla, then roll them up tightly and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and savor the creamy, cheesy goodness!
Notes
Serve topped with fresh cilantro, sour cream, and a side of guacamole. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican