Creamy chicken enchiladas

सामग्री

For the filling:

2 cups cooked, shredded chicken (rotisserie chicken works great)

8 oz cream cheese, softened

1 cup sour cream

1 1/2 cups shredded cheddar or Monterey Jack cheese (plus more for topping)

1 (4 oz) can diced green chilies

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper, to taste

For the enchiladas:

10-12 small flour tortillas (corn tortillas can also be used)

1 (10 oz) can red or green enchilada sauce

Fresh cilantro (for garnish, optional)

Sliced green onions (for garnish, optional)

निर्देश

Preheat the oven:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Make the filling:

In a large bowl, mix together the softened cream cheese, sour cream, shredded cheese, green chilies, cumin, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken until the mixture is well combined and creamy.

Assemble the enchiladas:

Warm the tortillas slightly to make them easier to roll. Spoon about 2-3 tablespoons of the creamy chicken mixture onto the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.

Add the sauce:

Pour the enchilada sauce evenly over the rolled enchiladas, making sure to cover them well. Sprinkle additional shredded cheese on top.

Bake:

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Garnish and serve:

Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro and sliced green onions, if desired. Serve with your favorite sides like rice, beans, or a fresh salad.