Creamy Chicken Enchiladas
These Creamy Chicken Enchiladas combine tender chicken with a rich creamy sauce, all wrapped in soft tortillas, making for a comforting and delicious meal that the whole family will love.
Ingredients
Filling Ingredients
- 2 cups Cooked Chicken Shredded or diced, rotisserie chicken is a great shortcut.
- 8 oz Cream Cheese Softened for easier mixing.
- 1 cup Sour Cream Can substitute with Greek yogurt.
- 2 cups Shredded Cheese Cheddar or Monterey Jack, or a blend with pepper jack.
- 8 pieces Tortillas Flour or corn for a gluten-free option.
- 1 cup Green Enchilada Sauce For pouring over the enchiladas.
- 1 teaspoon Cumin Adds warmth and depth to the filling.
- 1 teaspoon Garlic Powder Enhances flavor.
- 1 teaspoon Paprika For additional richness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) while you prepare the filling.
- In a large bowl, combine the cooked chicken, softened cream cheese, sour cream, half of the shredded cheese, and spices until gooey and well-blended.
- Heat your tortillas slightly in the microwave or on a skillet to make them pliable for rolling.
- Spoon a generous amount of the chicken mixture into each tortilla, roll them up tightly, and place them seam side down in a greased baking dish.
- Pour the green enchilada sauce over the rolled tortillas, making sure they’re all covered. Sprinkle remaining cheese on top.
- Bake for about 25 minutes, or until the cheese is bubbly and slightly golden.
- Let them cool for a few minutes before serving. Garnish with fresh cilantro and enjoy!
Notes
For variations, consider adding sautéed vegetables or spices for additional flavor. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for later.