Description
Delicious and creamy Chicken Enchiladas made with shredded chicken, cream cheese, green chilies, and a blend of cheeses, baked to perfection with red enchilada sauce and topped with fresh vegetables and cilantro. This comforting Mexican-inspired dish is perfect for a family dinner and easy to prepare within 45 minutes.
Ingredients
Filling
- 3 cups cooked chicken (shredded, rotisserie chicken works great!)
- 8 ounces cream cheese (softened)
- 4 ounces green chilies (1 small can)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 cup Monterey Jack cheese (shredded)
- Salt and black pepper (to taste)
Assembly
- 8-10 small flour tortillas (or corn tortillas, if preferred)
- 15 ounces red enchilada sauce (1 can)
- 1 cup Mexican blend cheese (or cheddar cheese, shredded)
Toppings
- ½ cup red onion (finely diced)
- 1 tablespoon fresh cilantro (chopped)
- ½ cup tomatoes (finely chopped)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent the enchiladas from sticking during baking.
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, green chilies, garlic powder, ground cumin, and shredded Monterey Jack cheese. Mix thoroughly until all ingredients are well incorporated. Season with salt and black pepper to your taste.
- Assemble the Enchiladas: Warm the tortillas slightly in the microwave for about 20-30 seconds to make them pliable and easier to roll. Spoon 2-3 tablespoons of the prepared filling into the center of each tortilla, then roll it up tightly and place it seam-side down in the greased baking dish.
- Top with Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled tortillas ensuring they are fully covered to keep them moist while baking. Sprinkle the shredded Mexican blend or cheddar cheese evenly over the top for a rich melted cheese layer.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil carefully and continue baking for another 10 minutes or until the cheese is fully melted, bubbly, and slightly golden.
- Add Toppings: Once the enchiladas come out of the oven, sprinkle the finely diced red onion, freshly chopped cilantro, and diced tomatoes evenly over the top for freshness and color.
- Serve: Serve the enchiladas hot. They pair wonderfully with sides such as sour cream, guacamole, rice, or beans to complete the meal.
Notes
- Using rotisserie chicken helps save time and adds great flavor.
- Warming tortillas before rolling prevents them from cracking.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the amount of green chilies depending on your preferred spice level.
- Covering the dish with foil during the first part of baking keeps the enchiladas moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
