Chicken Enchiladas Recipe
Three enchiladas filled with chicken and topped with red sauce.
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Ingredients
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Filling
Enchiladas
Topping
Method
Filling Preparation
Mix Filling Ingredients
In a mixing bowl, combine the shredded cooked chicken, softened cream cheese, 1 cup of shredded cheddar cheese, garlic powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Enchilada Assembly
Prepare the Tortillas
Warm the flour tortillas in a microwave for about 20 seconds to make them pliable. This will help in rolling them without breaking.
Fill the Tortillas
Take a tortilla and place about 1/3 cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this step for the remaining tortillas.
Add Sauce
Pour the red enchilada sauce evenly over the rolled enchiladas in the baking dish, making sure they are well covered.
Top with Cheese
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the sauce-covered enchiladas.
Baking
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Serving
Garnish and Serve
Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and a dollop of sour cream before serving.