Cream Cheese Chicken Enchiladas
Ah, Cream Cheese Chicken Enchiladas! A perfect combination of creamy, spicy, and comforting flavors, all wrapped up in a soft tortilla. For many families
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas.
- 1 cup enchilada sauce
- 4 oz cream cheese, softened
- ½ cup diced onion
- 1 cup shredded cheddar cheese
- 1 clove garlic, minced.
- pepper and salt.
- 1 tbsp chili powder.
Optional toppings: diced avocado, chopped cilantro, sour cream.
Instructions
- Preheat the oven to 375°F (190°C).
- Now it’s time for the garlic and onion to be sautéed in a big skillet until the onion is transparent.
- Add the shredded chicken, chili powder, salt, and pepper to the skillet and cook for 5 minutes.
- Add the cream cheese and mix thoroughly.
- Now the Enchilada sauce should be applied in a thin layer to the bottom of a 9 x 13-inch baking dish.
- Each tortilla should be rolled up with the seam side facing up and filled with the chicken mixture.
- The leftover enchilada sauce and cheese are added to the tortillas as a preliminary step.
- The cheese should bubble and melt after 25 to 30 minutes of baking.Serve with your preferred toppings. Enjoy!