Here’s a delicious recipe for Creamy Chicken Enchiladas:
Ingredients:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 1/2 cup cream cheese, softened
- 1/2 cup green chilies (canned or fresh, chopped)
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Enchiladas:
- 10 soft flour tortillas (6-inch or 8-inch size)
- 1 can (10 oz) enchilada sauce (green or red, depending on preference)
- 1 cup shredded cheese (for topping)
- Fresh cilantro (optional, for garnish)
Instructions:
1. Prepare the Filling:
- In a large bowl, combine the shredded chicken, sour cream, shredded cheddar cheese, cream cheese, green chilies, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
2. Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Take each tortilla and place about 2-3 tablespoons of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
3. Add the Sauce and Cheese:
- Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they’re fully covered. Sprinkle the shredded cheese on top of the enchiladas.
4. Bake:
- Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
- Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, if desired.
Tips:
- You can add toppings like chopped tomatoes, diced avocado, or a dollop of sour cream for extra flavor.
- For a spicier version, add some chopped jalapeños or hot sauce to the filling!
Enjoy your creamy, cheesy chicken enchiladas!
