Cheesy Baked Chicken Enchiladas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups boneless skinless chicken breasts
02 -
2.5 cups shredded Monterey Jack cheese
03 -
5 ounces cream cheese
04 -
2 teaspoons garlic powder
05 -
10 ounces enchilada sauce, store-bought or homemade
06 -
10 tortillas
→ Garnish
07 -
1/4 cup sour cream, chopped
08 -
3 tablespoons cilantro
# Instructions:
01 -
Cook chicken by your preferred method, such as boiling, baking, or using a rotisserie chicken.
02 -
Preheat the oven to 350°F (175°C).
03 -
Shred the cooked chicken in a bowl using a fork if needed. Mix in 1 cup of shredded Monterey Jack cheese, garlic powder, and cream cheese until evenly combined.
04 -
Pour a small amount of enchilada sauce on the bottom of a 9x13 inch pan to coat the bottom.
05 -
Add a portion of the chicken and cheese mixture to each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
06 -
Pour the remaining enchilada sauce over the tortillas. Sprinkle the top with the remaining Monterey Jack cheese.
07 -
Bake for 22 minutes, then switch to high broil and cook for an additional 3 minutes to brown the cheese.
08 -
Serve warm with sour cream and garnish with chopped cilantro.
# Notes:
01 -
For an extra touch of flavor, you can use smoked chicken or add diced green chilies to the filling.