These creamy and flavorful cream cheese enchiladas are sure to become a favorite in your household. They’re easy to make and perfect for a cozy dinner or a gathering with friends and family.
Ingredients:
- 8 flour tortillas
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh cilantro and sliced green onions for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the softened cream cheese, shredded chicken, diced green chilies, garlic powder, onion powder, ground cumin, salt, and pepper. Mix until well combined.
- Take each flour tortilla and spoon a generous portion of the cream cheese and chicken mixture onto the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are rolled and placed in the baking dish, pour the red enchilada sauce evenly over the top.
- Sprinkle the shredded Monterey Jack and cheddar cheese over the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Once done, remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh cilantro and sliced green onions if desired, then serve warm.
Enjoy your delicious cream cheese enchiladas!
