Ingredients:
- 2 cups cooked chicken, shredded
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8-10 flour tortillas
- 1 (10 oz) can enchilada sauce
- Fresh cilantro, chopped (for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, diced tomatoes with green chilies, chopped onion, garlic powder, cumin, chili powder, and salt. Mix until well combined.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 380 kcal per serving | Servings: 6-8 servings