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Baked Chicken Enchiladas

30-Minute Baked Chicken Enchiladas Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 4 oz can diced green chiles
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 cups shredded Mexican blend cheese, divided
  • 10 oz can red enchilada sauce
  • 8 small corn tortillas

Method
 

  1. Preheat oven to 375°F (190°C). Combine chicken, cream cheese, green chiles, cumin, garlic powder, salt, and 1 cup of the cheese in a bowl.
  2. Spread a little sauce in a 9x13 dish. Warm tortillas, fill each with about ¼ cup filling, roll, and place seam side down in the dish.
  3. Pour remaining sauce over the enchiladas and top with the last cup of cheese. Bake 20 minutes until bubbling and golden.
  4. Rest 5 minutes, then slice and serve hot with sour cream and cilantro.

Notes

Using a store-bought rotisserie chicken cuts the prep time way down. If you poach your own chicken, add a pinch of salt to the water and cook just until done so the meat stays tender.