Cheesy Chicken Enchiladas
Enjoy these irresistible Cheesy Chicken Enchiladas – tender shredded chicken wrapped in soft tortillas, covered with creamy enchilada sauce and gooey melted cheese. A comforting, crowd-pleasing meal perfect for any night of the week!
Equipment
- Baking dish
- Mixing bowl
- Oven
- Wooden Spoon
Ingrédients
Filling
- 2 cups cooked shredded chicken
- 1 cup cream cheese softened
- 1 cup cheddar cheese shredded
- 1/2 cup onion diced
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper to taste
Assembly
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1/2 cup sour cream for serving
- olive oil for greasing dish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream cheese, half the cheddar, onion, cumin, garlic powder, salt, and pepper until combined.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce evenly over the tortillas, then sprinkle remaining cheddar cheese on top.
- Bake for 25–30 minutes until the cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
- Serve warm with sour cream, chopped cilantro, or green onions on top.
Notes
For a spicy twist, add diced jalapeños or use spicy enchilada sauce. You can also substitute chicken with shredded pork, beef, or sautéed vegetables for a vegetarian option. Freeze leftovers for up to 3 months.