Follow these steps for perfect results
chicken breasts
cooked and shredded
flour tortillas
medium
cream cheese
softened
salsa
mild
green chile enchilada sauce
mild
cheddar cheese
shredded
milk
chili powder
ground cumin
minced onion
salt
to taste
pepper
to taste
Preheat oven to 350°F (175°C).
Cook chicken breasts thoroughly.
Shred the cooked chicken.
In a pan, combine cream cheese, salsa, milk, 1/2 cup of cheddar cheese, chili powder, ground cumin, minced onion, salt, and pepper.
Stir until smooth.
Spoon about 1/3 cup of the creamy chicken mixture into each flour tortilla.
Roll up each tortilla and place seam-down in a baking dish.
Pour green chile enchilada sauce over the enchiladas.
Sprinkle the remaining 1 1/2 cups of shredded cheese over the sauce.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Expert advice for the best results
Add diced onions or bell peppers to the chicken mixture for added flavor and texture.
Use a rotisserie chicken to save time.
Top with sour cream, guacamole, or pico de gallo before serving.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm with a dollop of sour cream and a sprinkle of fresh cilantro.
Serve with Mexican rice and refried beans.
Garnish with chopped cilantro and a dollop of sour cream.
Classic pairing with Mexican food.
Sweet and refreshing.
Discover the story behind this recipe
Enchiladas are a staple of Mexican cuisine, often served during family gatherings and celebrations.
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