Cream Cheese Chicken Enchiladaswith a creamy, cheesy twist that makes them irresistible!
Ingredients:
For the Enchiladas:
– 2 cups cooked chicken, shredded (rotisserie chicken works great)
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese (plus extra for topping)
– 1 cup salsa (choose your favorite variety)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cumin
– 8 small flour or corn tortillas
– 1 can (10 oz) enchilada sauce (red or green)
For Garnish:
– Chopped fresh cilantro
– Sliced jalapeños (optional)
– Sour cream
– Avocado or guacamole
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded cheddar, salsa, garlic powder, onion powder, and cumin. Mix until well blended.
3. Assemble Enchiladas: Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll up the tortilla and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
4. Add Sauce: Pour the enchilada sauce evenly over the rolled enchiladas. Sprinkle some extra shredded cheddar cheese on top.
5. Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish: Remove from the oven and garnish with chopped cilantro, sliced jalapeños, sour cream, and avocado or guacamole.
Tips:
– Use rotisserie chicken for a quick option or leftover chicken from another meal.
– Customize with your favorite salsa for added heat or flavor.
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal!
