Chicken enchiladas that are rolled up in flour tortillas and baked until golden are creamy and tasty. They are filled with shredded chicken, gooey cheese, and cream cheese. Great for a cozy dinner during the week or having people over!
Ingredients: 2 cups shredded cooked chicken. 8 ounces cream cheese, softened. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 4 ounces diced green chilies, drained. 1/2 cup chopped fresh cilantro. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon garlic powder. 8 8-inch flour tortillas. 1 can 10 ounces red enchilada sauce. Optional toppings: sour cream, sliced green onions, diced tomatoes.
Instructions: Preheat oven to 350F 175C. In a large bowl, mix together shredded chicken, cream cheese, Monterey Jack cheese, cheddar cheese, diced green chilies, cilantro, cumin, chili powder, and garlic powder until well combined. Spoon a generous portion of the chicken mixture onto each tortilla and roll up tightly. Place seam-side down in a greased 9x13-inch baking dish. Pour the enchilada sauce over the rolled tortillas, spreading it evenly. Cover the baking dish with foil and bake for 25-30 minutes, or until heated through. Remove foil and sprinkle additional cheese on top if desired. Return to the oven and bake uncovered for an additional 5 minutes, or until cheese is melted and bubbly. Serve hot with optional toppings as desired.
Prep Time: 20 minutes
Cook Time: 30 minutes
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