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Shredded Chicken Enchiladas

Shredded Chicken Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped yellow onion
  • 3 cloves garlic, minced
  • 2 tablespoons mild chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 (15 oz) can tomato sauce
  • 1/2 cup chicken broth
  • 8 (6-inch) flour tortillas
  • Chopped cilantro, diced avocado, sour cream for serving (optional)

Method
 

  1. Preheat oven to 375°F. In a saucepan, heat olive oil over medium heat. Add onion and cook 4 minutes until softened. Stir in garlic, chili powder, cumin, oregano, and salt; cook 30 seconds. Pour in tomato sauce and broth, simmer 5 minutes. Remove from heat.
  2. In a bowl, combine shredded chicken, cream cheese, 1/2 cup of the sauce, and 1/2 cup of the shredded cheese. Mix until creamy.
  3. Spread a thin layer of sauce in a 9x13 baking dish. Warm tortillas until pliable. Spoon 1/4 cup filling onto each, roll snugly, and place seam-side down.
  4. Pour remaining sauce over enchiladas, top with remaining cheese. Bake 20 minutes until bubbly and golden.
  5. Let rest 5 minutes, then garnish with cilantro and serve with avocado or sour cream.

Notes

If you use store-bought sauce, you’ll need about 2 cups; skip the sauce step and stir 1/2 cup into the filling. Leftovers keep beautifully for lunches and reheat well in the microwave or oven.