Creamy Chicken Enchiladas

This is another "what do we have in the house" type of meal, but it turned out to be a great meal!

Creamy Chicken Enchiladas

  • 2 large chicken breasts, boiled and cut into small cubes
  • 3/4 package of cream cheese, softened
  • 1/2 c. mild cheddar cheese, shredded, plus more for topping
  • 1/2 c. Monterrey jack cheese, shredded
  • 1 tsp. pepper
  • 1/2 tsp. chipotle powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 6-8 large flour tortillas
  • 1 can enchilada sauce of your choice

  • Preheat oven to 375 degrees.
  • Mix chicken, cream cheese, cheeses, pepper, chipotle, garlic powder and cumin until combined.
  • Place a layer of the mixture on the side third of a tortilla, top with a little bit of cheese, then roll it tightly and place seam-side down in a pan.
  • Repeat with remaining filling and tortillas.
  • Pour enchilada sauce evenly over all tortillas and top with shredded cheddar cheese.
  • Bake for 20-25 minutes.

1 comment:

Anonymous said...

looks amazingly Delicious! :)


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