Creamy Cheese Chicken Enchiladas
These creamy cheese chicken enchiladas are rich, flavorful, and easy to make. They are perfect for a cozy dinner and can be prepared ahead of time for a simple weeknight meal.
Equipment
- 1 baking dish
- 1 large skillet
- 1 mixing bowl
- 1 whisk
- 1 aluminum foil
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese (8 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- optional for garnish fresh cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the cooked shredded chicken and half of the shredded cheddar and Monterey Jack cheese to the mixture. Stir until well combined.
- Take one flour tortilla and spread a generous portion of the chicken and cheese mixture down the center. Roll the tortilla tightly and place it seam side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled enchiladas. Top with the remaining shredded cheddar and Monterey Jack cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.
Notes
You can customize the filling by adding vegetables like bell peppers or corn for extra flavor and nutrition.
This dish can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if cooking from cold.
Feel free to substitute the tortillas with corn tortillas for a gluten-free option.