Description
Delicious and creamy chicken enchiladas topped with cheese and green enchilada sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream
- 8 corn tortillas
- 1/4 cup chopped cilantro (for garnish)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, softened cream cheese, half of the shredded Monterey Jack cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- In a skillet over medium heat, add a bit of olive oil. Lightly fry each corn tortilla for about 30 seconds on each side, just until they are pliable. Set aside.
- Take one tortilla and add about 2-3 tablespoons of the chicken cream cheese filling in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process for the remaining tortillas.
- Once all the filled tortillas are in the baking dish, pour the remaining green enchilada sauce evenly over the top.
- Sprinkle the remaining Monterey Jack cheese over the enchiladas.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving.
Notes
- Can be served with rice and beans.
- Feel free to substitute chicken with beef or beans for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg