Description
Creamy chicken enchiladas feature tender shredded chicken wrapped in soft tortillas and enveloped in a rich blend of cheeses and spices, baked to perfection.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1/2 an onion, chopped
- 2 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) red enchilada sauce
- 2 cups Monterey Jack cheese, shredded
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sour cream
- 8 flour tortillas
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 6-8 minutes per side.
- Remove the chicken from the skillet and shred it using two forks. Set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Add the diced green chilies, red enchilada sauce, Monterey Jack cheese, cream cheese, and sour cream. Mix until creamy and well combined.
- Fill each flour tortilla with the chicken mixture. Roll the tortillas tightly and place seam-side down in the greased baking dish.
- Pour any remaining sauce over the enchiladas, if desired.
- Bake for 20-25 minutes, until heated through and golden brown.
Notes
For extra flavor, add spices like cumin or chili powder to the chicken mixture. Prepping the chicken and sauce ahead of time simplifies assembly on busy nights.
