Description
Delicious and creamy chicken enchiladas topped with a rich queso sauce, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup queso dip
- 8 flour tortillas
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, cream cheese, half of the shredded cheese, diced tomatoes, garlic powder, cumin, salt, and pepper.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a greased baking dish.
- Pour the queso dip over the top of the enchiladas.
- Sprinkle the remaining shredded cheese and chopped green onions on top.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Serve with sour cream and salsa on the side.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg