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Chicken Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 can 4 ounces diced green chiles
  • 2 cups shredded Mexican blend cheese divided
  • 10 flour tortillas 8-inch size
  • 2 cans 10 ounces each red enchilada sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, mix together shredded chicken, cream cheese, sour cream, green chiles, 1 cup of shredded cheese, cumin, garlic powder, salt, and pepper until well combined.
  3. Pour 1/2 cup of enchilada sauce in the bottom of the prepared baking dish and spread evenly.
  4. Divide chicken mixture among tortillas, roll up tightly, and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the top of the rolled enchiladas, sprinkle with remaining 1 cup of cheese, and bake for 25 minutes until bubbly and cheese is melted.
  6. Let stand for 5 minutes before serving with desired toppings like cilantro, avocado, or additional sour cream.