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Creamy Chicken Enchiladas

Delicious tortillas filled with shredded chicken and cream cheese, smothered in enchilada sauce and baked to perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked shredded chicken
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Enchiladas
  • 8 pieces flour tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)
Optional Garnish
  • to taste Chopped fresh cilantro For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until the mixture is well combined and creamy.
  3. Spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish to prevent sticking.
Assembling the Enchiladas
  1. Take a tortilla and fill it with a generous portion of the chicken mixture. Roll it up tightly and place it seam-side down into the baking dish.
  2. Repeat this process for the remaining tortillas until your baking dish is filled with rolled enchiladas.
  3. Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure to cover them well.
  4. Sprinkle the shredded cheese generously on top of the sauce.
Baking
  1. Bake the enchiladas in your preheated oven for about 20-25 minutes, or until they are bubbly and the cheese is melted and golden.
  2. If desired, garnish with fresh chopped cilantro before serving.

Notes

To elevate the enchiladas, consider adding diced jalapeños or using different types of cheese. Can substitute chicken with shredded beef or a vegetarian filling.