Creamy, cheesy enchiladas with a rich cream cheese filling and flavorful red sauce.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
8 oz cream cheese, softened
2 cups shredded chicken
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions
1 tsp cumin
1 tsp garlic powder
10 corn tortillas
2 cups red enchilada sauce
1/2 cup shredded Monterey Jack cheese
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C).
In a bowl, mix cream cheese, shredded chicken, cheddar cheese, sour cream, green onions, cumin, and garlic powder until well combined.
Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with Monterey Jack cheese.
Bake for 20-25 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.