Ingredients:
8 oz. cream cheese, softened
2 cups shredded cooked chicken
1 can diced green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheese (Mexican blend or your choice)
8-10 flour tortillas
1 can enchilada sauce
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling: In a large bowl, combine the softened cream cheese, shredded chicken, diced green chilies, chopped cilantro, ground cumin, garlic powder, onion powder, and 1 cup of shredded cheese. Mix the ingredients until well combined.
Assemble the Enchiladas:
Spoon the chicken and cream cheese mixture onto each flour tortilla.
Roll up the tortillas tightly and place them seam side down in a greased 9×13 inch baking dish.
Top with Sauce and Cheese:
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are all coated.
Sprinkle the remaining shredded cheese on top of the enchilada sauce.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes.
Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly, and the edges of the tortillas are lightly golden.
Serve:
Once done, remove the enchiladas from the oven and let them cool slightly before serving.
Garnish (Optional):
Garnish with additional cilantro, diced tomatoes, sliced green onions, or a dollop of sour cream if desired.
Enjoy:
Serve the Cream Cheese Chicken Enchiladas warm and enjoy this delicious and creamy dish!
These enchiladas are perfect for a family dinner or when you’re entertaining guests. The creamy filling and flavorful sauce make for a satisfying and comforting meal.