Description
Rich, creamy, and cheesy enchiladas filled with shredded chicken and cream cheese, topped with enchilada sauce and melted Monterey Jack cheese. This Mexican-inspired dish is a comforting and flavorful meal perfect for dinner.
Ingredients
Filling
- 2 cups shredded chicken
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
Assembly
- 8 flour tortillas
- 1 cup enchilada sauce
- ½ cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) to ensure it’s ready for baking the enchiladas.
- Prepare Filling: In a medium bowl, combine 2 cups of shredded chicken, 4 oz softened cream cheese, ½ cup sour cream, and ½ cup shredded Monterey Jack cheese. Mix thoroughly until creamy and evenly incorporated.
- Fill Tortillas: Spoon an equal portion of the chicken mixture onto each flour tortilla. Roll up each tortilla tightly and place them seam-side down in a greased baking dish, arranging them close together.
- Add Sauce and Cheese: Pour 1 cup of enchilada sauce evenly over the rolled tortillas in the dish. Then sprinkle the remaining ½ cup shredded Monterey Jack cheese on top for a cheesy crust.
- Bake: Place the baking dish in the oven and bake for 20 minutes or until the sauce is bubbly and the cheese is melted and slightly golden.
Notes
- For added freshness and flavor, top the enchiladas with chopped green onions or fresh cilantro just before serving.
- Use cooked shredded chicken from rotisserie or leftover chicken for convenience.
- If preferred, substitute flour tortillas with corn tortillas for a gluten-free option, though texture will differ.
- Let the enchiladas rest 5 minutes after baking to set before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main
- Method: Baking
- Cuisine: Mexican-Inspired
