Description
Delightful enchiladas filled with shredded chicken, cream cheese, and zesty green chilis, topped with a rich enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 can diced green chilis
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn or flour tortillas
- Optional toppings: sour cream, green onions, cilantro
Instructions
- Mix the shredded chicken, cream cheese, green chilis, and half of the enchilada sauce in a bowl until well combined.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until heated through and cheese has melted.
- Serve warm with toppings like sour cream, green onions, and cilantro.
Notes
Warm tortillas briefly in a skillet or microwave to make rolling easier. Feel free to customize with extra ingredients like black beans or different cheeses.
