Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and topped with verde sauce.
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Ingredients
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Filling
Assembly
Method
Filling Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded cooked chicken, cream cheese, shredded cheese, diced green onions, garlic powder, cumin, salt, and black pepper. Mix until all ingredients are well combined.
Assembly
- 2
Prepare the Enchiladas
Preheat the oven to 350°F (175°C). Spread a thin layer of green enchilada sauce on the bottom of a 9x13 inch baking dish. Take a corn tortilla, spoon about 1/4 cup of the chicken filling onto the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- 3
Top with Sauce and Cheese
Once all enchiladas are in the baking dish, pour the remaining green enchilada sauce over the top. Sprinkle the additional shredded cheese evenly over the sauce.
- 4
- 5
Garnish and Serve
Remove from oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
