Description
Comforting enchiladas filled with creamy chicken and green chiles, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1 can (4 oz) diced green chiles
- 1 cup enchilada sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 8 large flour tortillas
- Toppings (sour cream, cilantro, jalapeños, etc.)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the shredded chicken, cream cheese, and diced green chiles in a bowl until well combined.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish, nestled closely together.
- Pour the enchilada sauce over the top to cover the tortillas generously.
- Sprinkle the shredded cheese evenly over the sauce.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Allow to cool slightly, then serve with your favorite toppings.
Notes
Make ahead by preparing the filling in advance and refrigerating. For a vegetarian option, substitute chicken with black beans or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg