Cream Cheese Chicken Enchiladas

by

Ingredients:

  • 2 cups shredded cooked chicken
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa verde
  • 10 flour tortillas (8-inch)
  • 1 1/2 cups enchilada sauce
  • 1/2 cup sour cream (for serving)
  • 1/4 cup chopped cilantro (for garnish)

Directions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, cumin, smoked paprika, salt, and black pepper. Mix until evenly combined.
  3. Spread about 2 tablespoons of the salsa verde inside each tortilla. Add a generous scoop of the chicken mixture and roll up the tortillas tightly.
  4. Place the rolled tortillas seam-side down in the prepared baking dish.
  5. Pour the enchilada sauce evenly over the top of the tortillas, making sure to coat them completely.
  6. Bake for 25-30 minutes, or until the sauce is bubbly and the edges of the tortillas are golden.
  7. Remove from the oven and let cool for 5 minutes. Top with sour cream and chopped cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal per serving | Servings: 5 servings

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