Description
The ultimate creamy, cheesy enchiladas that come together in just minutes! Perfect for busy weeknights when you need a delicious dinner that everyone will love.
Ingredients
For the Filling:
- 4 cups shredded chicken (about 1 rotisserie chicken)
- 1 8-ounce block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chunky salsa
- 1 teaspoon garlic powder (optional)
- Salt and pepper to taste
For Assembly:
- 8 8-inch flour or corn tortillas
- 1 10-ounce can green enchilada sauce
- 2 cups shredded Monterey Jack cheese, divided
- Optional toppings: chopped cilantro, diced tomatoes, sliced green onions
Instructions
- Preheat oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Place cream cheese in a microwave-safe bowl, cover with paper towel, and heat in 15-second intervals until very soft.
- In a large bowl, mix softened cream cheese, sour cream, and salsa until smooth. Add shredded chicken and mix well. Season with garlic powder, salt, and pepper if desired.
- Pour about half the enchilada sauce into the bottom of the prepared baking dish.
- Warm tortillas according to package directions to make them pliable.
- Place about 1/2 cup of chicken mixture down the center of each tortilla. Top with 1-2 tablespoons of cheese.
- Roll tortillas tightly and place seam-side down in the prepared dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover tightly with foil and bake for 25-30 minutes.
- Remove foil and bake an additional 5 minutes or until cheese is melted and bubbly.
- Let stand 5 minutes before serving. Top with desired garnishes.
Notes
- Serve with Mexican rice, beans, or a fresh salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warm.
- Freeze uncooked enchiladas for up to 2 months; thaw overnight in the refrigerator before baking.