Description
Cheesy Baked Chicken Enchiladas are filled with shredded chicken, cream cheese, garlic powder, and Monterey Jack, then baked under enchilada sauce until hot and bubbling. This easy 35 mins dinner is creamy, saucy, and great with sour cream, cilantro, rice, or a simple salad.
Ingredients
- 2 cups cooked boneless skinless chicken breasts, shredded
- 2.5 cups shredded Monterey Jack cheese, divided
- 5 ounces cream cheese, softened
- 2 teaspoons garlic powder
- 10 ounces enchilada sauce
- 10 corn tortillas
- 1/4 cup sour cream, for serving
- 3 tablespoons chopped cilantro, for serving
Instructions
- Prep the oven: Preheat the oven to 350°F and spread a thin layer of enchilada sauce in the bottom of a 9 by 13 inch baking dish.
- Make the filling: In a bowl, mix the shredded chicken, 1 cup Monterey Jack cheese, softened cream cheese, and garlic powder until creamy and evenly combined.
- Fill the tortillas: Spoon the chicken mixture into the corn tortillas, roll them up, and place them seam side down in the baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, covering the edges, then sprinkle the remaining Monterey Jack cheese over the top.
- Bake the enchiladas: Bake for 22 mins, until the sauce is bubbling and the cheese is melted.
- Broil and serve: Broil on high for 3 mins, watching closely, until the cheese is lightly browned. Serve warm with sour cream and chopped cilantro.
Notes
- Soften the cream cheese before mixing so it blends smoothly into the chicken.
- Warm the corn tortillas briefly before rolling if they crack.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat covered in the oven or microwave with a small spoonful of extra enchilada sauce if needed.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: Mexican inspired
Nutrition
- Serving Size: 4
- Calories: 572 kcal
Keywords: chicken enchiladas