Description
Creamy, cheesy enchiladas packed with flavor, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 can (7 oz) diced green chiles
- 1 cup enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 flour or corn tortillas
- Optional toppings: sour cream, chopped cilantro, diced onions, sliced jalapeños
Instructions
- Preheat the oven to 350°F (175°C).
- Combine shredded chicken, cream cheese, and green chiles in a mixing bowl until smooth and creamy.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with a generous amount of the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Serve hot, topped with your favorite garnishes.
Notes
Make ahead by preparing the filling and rolling the enchiladas in advance. Store in the fridge and bake when ready for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg