Creamy Chicken Enchiladas
A comforting dish featuring creamy chicken filling wrapped in flour tortillas, topped with enchilada sauce and cheese.
Ingredients
Main ingredients
- 2 cups shredded chicken
- 8 ounces softened cream cheese
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup frozen corn
- 3 cups shredded cheese, divided
- 28 ounces red enchilada sauce, divided
- 12-14 pieces flour tortillas
Optional garnishes
- green onions Optional for garnish.
- cilantro Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, sour cream, and spices: cumin, chili powder, oregano, paprika, onion powder, and garlic powder.
- Mix until smooth and fold in the frozen corn and half of the shredded cheese.
Assembly
- Spoon a generous portion of the creamy chicken filling into each flour tortilla, roll them up and place seam-side down in a baking dish.
- Pour half of the red enchilada sauce over the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
Baking
- Bake in the preheated oven for about 25 minutes until the cheese is melted and bubbly.
Notes
For enhanced flavor, let the filling sit for a few minutes before using. Options to add a bit of diced jalapeño or hot sauce for spice.