Description
Creamy and flavorful enchiladas filled with shredded chicken and cream cheese, perfect for family gatherings.
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, jalapeños
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, 1/2 cup of the shredded cheese, diced onions, garlic powder, cumin, salt, and pepper.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll up, and place seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas, and sprinkle the remaining shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve warm with optional toppings.
Notes
For added spice, consider incorporating diced jalapeños into the filling. These enchiladas freeze well when assembled but not yet baked.
