Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tbsp of oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken, softened cream cheese, chili powder, and cumin to the skillet. Stir until the cream cheese is fully melted and all ingredients are well combined. Remove from heat.
- In a separate small skillet, heat 1 tbsp of oil. Warm each corn tortilla for about 15-20 seconds per side until soft and pliable. Do not let them get crispy. Set aside on a plate.
- Spread about 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
- Take one warmed tortilla, spoon a portion of the chicken filling down the center, and roll it up tightly. Place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour the remaining enchilada sauce over the tortillas, ensuring they are all covered. Sprinkle the shredded cheese evenly over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is fully melted and slightly golden. Let it rest for 5 minutes before serving. Garnish with cilantro or sour cream if desired.
Nutrition
Notes
Tip 1: Using a rotisserie chicken is a huge time-saver and adds great flavor.
Tip 2: Don't skip warming the tortillas in oil! This is the key to preventing them from falling apart or getting soggy.
Tip 3: For extra flavor, add a can of diced green chiles to the chicken filling.
Tip 2: Don't skip warming the tortillas in oil! This is the key to preventing them from falling apart or getting soggy.
Tip 3: For extra flavor, add a can of diced green chiles to the chicken filling.