Creamy Chicken Enchiladas


  • 2 cups cooked, shredded chicken
  • 1 cup sour cream
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 8-10 flour tortillas
  • 1 can (10 oz) green enchilada sauce
  • Fresh cilantro, chopped (for garnish)


  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, mix together shredded chicken, sour cream, cream cheese, 1/2 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, diced green chilies, garlic powder, onion powder, and ground cumin until well combined.
  3. Spoon about 1/2 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  4. Pour the green enchilada sauce evenly over the top of the enchiladas.
  5. Sprinkle the remaining Monterey Jack cheese and cheddar cheese over the top.
  6. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Garnish with chopped fresh cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Servings: 4-6 servings

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