Description
Discover how to make creamy cheesy chicken enchiladas that are packed with flavor and easy enough for a weeknight dinner. This comfort food favorite combines tender shredded chicken, melty cheese, and a rich, creamy filling wrapped in warm tortillas and baked to perfection. Great for family meals, meal prep, or potlucks.
Ingredients
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2 cups cooked shredded chicken (rotisserie or leftovers work well)
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8 flour tortillas (8-inch; warm slightly for easier rolling)
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2 cups shredded cheddar cheese (or a blend with Monterey Jack)
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1 cup cream cheese, softened
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1 cup sour cream
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1 cup enchilada sauce (mild or spicy, depending on preference)
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½ cup diced green chilies (optional for mild heat)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon ground cumin
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
Instructions
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Prepare the Filling
In a large bowl, mix the shredded chicken with softened cream cheese, diced green chilies, garlic powder, onion powder, cumin, and half of the shredded cheddar cheese. Season with salt and pepper. Stir until everything is well combined but not overly mashed. -
Assemble the Enchiladas
Warm the tortillas in a microwave or skillet to make them pliable. Spoon an even amount of the chicken mixture onto each tortilla. Roll them tightly and place them seam-side down in a greased 9×13-inch baking dish. -
Top and Bake
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top. Cover the dish with foil and bake at 375°F for 20 minutes. Uncover and bake for another 10 minutes, or until the cheese is golden and bubbly. -
Cool and Serve
Let the enchiladas rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 4
- Calories: Approximately 450–500 per serving