Description
Creamy and cheesy enchiladas filled with shredded chicken and green chiles, perfect for any occasion.
Ingredients
- 2 cups cooked shredded chicken
- 1 package cream cheese (8 oz), softened
- 1 can diced green chiles (4 oz)
- 1 cup enchilada sauce
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 8 corn tortillas
- Optional toppings: sour cream, diced onions, cilantro, avocado
Instructions
- In a mixing bowl, combine cooked shredded chicken, softened cream cheese, and diced green chiles. Mix until well combined.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite toppings.
Notes
Adjust toppings to suit everyone’s taste. You can add lime juice to the filling for extra zing.
