Cream Cheese Chicken Enchiladas
Deliciously creamy and savory enchiladas filled with tender chicken and topped with gooey cheese, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 package 8 oz cream cheese, softened Ensure cream cheese is softened for easier mixing.
- 1 cup sour cream For a lighter option, consider Greek yogurt.
- 1 cup shredded cheese (cheddar or Mexican blend) Choose your favorite cheese blend.
- 1 can 10 oz enchilada sauce Feel free to choose mild or spicy based on preference.
- 8 pieces flour tortillas For a gluten-free option, use corn tortillas.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients. Ensure the cooked chicken is shredded and the cream cheese is softened.
- Preheat your oven to 350°F (175°C).
Mixing
- In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
- Mix until everything is well blended and creamy.
Assembling
- Spread a small amount of enchilada sauce evenly at the bottom of a baking dish.
- Fill each tortilla with a generous amount of chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Baking
- Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
Toppings such as sour cream, fresh cilantro, or diced avocado are recommended for added flavor. These enchiladas are versatile and can be adapted for vegan or gluten-free diets.