- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2. Make the Chicken Filling
- In a large bowl, mix together shredded chicken, cream cheese, sour cream, green chilies, salt, pepper, garlic powder, onion powder, cumin, and paprika.
- Stir until creamy and well combined.
- Fold in 1 cup shredded cheese.
3. Assemble the Enchiladas
- Spoon 2-3 tablespoons of the chicken mixture onto each tortilla.
- Roll the tortillas tightly and place them seam-side down in the baking dish.
4. Add the Sauce & Cheese
- Pour enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the remaining 1 cup shredded cheese on top.
5. Bake to Perfection
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes until the cheese is bubbly and golden.
6. Serve & Enjoy!
- Garnish with chopped cilantro or green onions.
- Serve with sour cream, guacamole, or salsa.
Serving & Storage Tips
- Serving: Enjoy with Spanish rice, black beans, or a fresh salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Assemble the enchiladas (without sauce), freeze, then add sauce and bake when ready.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave for 1-2 minutes.
Variations & Customizations
- Spicy Version: Add diced jalapeños or hot sauce to the filling.
- Low-Carb Option: Use low-carb tortillas or wrap in blanched cabbage leaves.
- Extra Creamy: Mix in ½ cup heavy cream or extra cream cheese.
- Vegetarian: Swap chicken for black beans, mushrooms, or sautéed peppers.
FAQs
1. Can I use corn tortillas instead of flour?
Yes! Warm corn tortillas before rolling to prevent cracking.
2. What’s the best cheese for enchiladas?
A mix of cheddar, Monterey Jack, and Pepper Jack works best.
3. Can I use homemade enchilada sauce?
Absolutely! A homemade red or green enchilada sauce enhances flavor.
4. How do I prevent soggy enchiladas?
Lightly toast tortillas before filling and avoid overloading with sauce.
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