Ingredients
For the Filling:
2 cups cooked shredded chicken
200 g cream cheese (softened)
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
For the Enchiladas:
6 flour tortillas
1 cup enchilada sauce
1/2 cup shredded cheese (for topping)
Optional:
Chopped cilantro
Sour cream for serving
Instructions
1. Preheat oven to 180°C (350°F).
2. In a bowl, mix shredded chicken, cream cheese, cheddar, garlic powder, paprika, salt, and pepper.
3. Spread a little enchilada sauce on the bottom of a baking dish.
4. Fill each tortilla with the chicken mixture and roll tightly.
5. Place enchiladas seam-side down in the dish.
6. Pour remaining enchilada sauce over the top.
7. Sprinkle with shredded cheese.
8. Bake for 20–25 minutes until bubbly and golden.
9. Garnish with cilantro and serve with sour cream.
Notes
Use rotisserie chicken for convenience.
Add jalapeños for extra spice.
Do not overfill tortillas to prevent breaking.
Store leftovers in fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
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