Easy Chicken Enchiladas
Comforting cheesy chicken enchiladas that come together quickly with simple pantry ingredients.
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Spatula or spoon
- Measuring cups and spoons
Ingredients
- 2 cups shredded chicken
- 8 oz cream cheese softened
- 4 oz canned diced green chiles undrained
- 1/2 tsp salt
- 1 tsp ground cumin
- 8 flour tortillas 8-inch size
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray.
- If you want softer enchiladas, spread a small amount of enchilada sauce on the bottom of the prepared dish; skip this for crisper bottoms.
- In a large mixing bowl, combine the softened cream cheese and undrained diced green chiles until smooth.
- Stir in the salt and cumin, then add the shredded chicken and mix until the filling is evenly combined.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle with the shredded cheddar and Monterey Jack cheeses.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly. For softer enchiladas, cover and bake 10 minutes, then remove foil and bake an additional 10–15 minutes.
- Remove from the oven and serve with desired toppings such as cilantro, sour cream, or avocado.
Notes
- Use room-temperature cream cheese for easier mixing.
- Do not recommend fat-free cream cheese for best texture.
- To make your own shredded chicken, simmer 1 lb boneless skinless chicken until 165°F, then shred.
- You can use gluten-free tortillas instead of flour tortillas if needed.
- Assemble up to 48 hours ahead and refrigerate; add sauce and cheese before baking.
- Freeze assembled enchiladas up to 1 month; bake covered then uncover to finish.