Chicken Enchiladas Recipe
Three enchiladas filled with shredded chicken, topped with green sauce and cheese.
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Ingredients
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Filling
Sauce and Assembly
Method
Filling Preparation
- 1
Combine Filling Ingredients
In a large bowl, combine 2 cups of shredded cooked chicken, 4 oz of cream cheese, 1 cup of chopped green onions, 1 tsp of cumin, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mix well until all ingredients are fully incorporated.
Assembly
- 2
Prepare Tortillas
Preheat your oven to 350°F (175°C). In a baking dish, spread 1 cup of green enchilada sauce on the bottom of the dish. Take a flour tortilla and place about 1/3 cup of the chicken filling in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- 3
Add Sauce and Cheese
Once all tortillas are placed in the baking dish, pour the remaining 1 cup of green enchilada sauce over the top. Sprinkle 1.5 cups of shredded cheese evenly on top of the sauce.
Baking
- 4
Bake Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
- 5
Garnish and Serve
Remove from the oven and allow to cool for a few minutes. Garnish with 0.25 cup of chopped fresh cilantro before serving.