Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are a delicious twist on traditional enchiladas. They’re creamy, cheesy, and packed with flavor. This recipe is perfect for a comforting dinner and is sure to be a hit with family and friends. Here’s how to make them

INGREDIENTS:

For the Chicken Mixture:

2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 (4 oz) can diced green chiles, drained

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

For the Enchiladas:

8-10 flour tortillas (medium size)

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Optional toppings: diced tomatoes, sliced olives, sliced green onions, sour cream

DIRECTIONS:

Preheat Oven and Prepare Baking Dish:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

Mix the Filling:

In a large bowl, combine the shredded chicken, cream cheese, sour cream, 1 cup Monterey Jack cheese, 1 cup cheddar cheese, diced green chiles, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

Assemble the Enchiladas:

Lay a flour tortilla flat on a work surface. Spoon about 2-3 tablespoons of the chicken mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture …