Description
Delicious homemade enchiladas filled with shredded chicken, cream cheese, and cheddar, smothered in zesty enchilada sauce.
Ingredients
- Flour tortillas
- Cooked chicken, shredded
- Cream cheese
- Enchilada sauce
- Cheddar cheese, shredded
- Onion, diced
- Garlic, minced
- Cumin
- Salt
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.
- In a bowl, mix shredded chicken, cream cheese, cumin, salt, and sautéed onion and garlic.
- Fill each flour tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheddar cheese on top.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Serve hot.
Notes
Consider warming the tortillas before filling to make them more pliable. Optional: Add fresh jalapeños for extra heat.
