Ingredients:
- 1 (14-ounce) can green enchilada sauce
- 8 flour tortillas (8-inch size)
- 2 1/2 cups shredded cooked chicken (about 4 chicken breasts)
- 8 ounces cream cheese, softened
- 1 (4.5-ounce) can diced green chiles (about 1/2 cup)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup Monterey Jack shredded cheese (or pepper jack)
Optional Toppings
- Chopped cilantro
- Diced tomatoes
- Sliced olives
- Lime wedges
Instructions:
- Preheat the oven to 350°F (175°C). Spread about 1/3 cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Set aside.
- In a medium bowl, combine the shredded chicken, softened cream cheese, cumin, salt, pepper, and diced green chiles. Stir until fully mixed and creamy.
- Spoon about 3 tablespoons of the chicken mixture into the center of each tortilla. Roll up tightly like a burrito. If desired, add 1 tablespoon of shredded cheese inside each tortilla before rolling. Place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the shredded cheese over the top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with cilantro and any desired toppings. Serve warm.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Substitutions
You can substitute the cream cheese with sour cream or plain Greek yogurt if preferred. A squeeze of fresh lime juice added to the chicken mixture gives extra brightness.
Chicken
Use shredded rotisserie chicken for convenience or homemade shredded chicken.
Freezer Instructions
This recipe makes an excellent freezer meal. Prepare through step 4 without baking. Place the enchiladas in a freezer-safe pan, cover tightly with plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before baking. You may need to add an additional 10 to 15 minutes to the baking time.