Ingredients
- 1 tablespoon olive oil
- 2/3 cup diced sweet onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 ounces full-fat cream cheese, room temperature
- 1 can (4 ounces) diced green chilis
- 2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend), divided
- 2 1/4 cups cooked chicken breast, shredded or diced
- 10–12 large tortillas
- 1 can or jar red enchilada sauce
- Optional garnishes: jalapeños, sour cream, cilantro, avocado, chopped tomatoes
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish.
- In a skillet, sauté diced onion with olive oil, salt, pepper, cumin, garlic powder, and oregano for 5–6 minutes until softened.
- In a mixing bowl, combine sautéed onion, cream cheese, green chilis, 1 cup shredded cheese, and chicken. Mix until well blended.
- Spread 1/2 cup enchilada sauce in the baking dish.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 15–20 minutes until bubbly and cheese is melted. Broil for 2–3 minutes for a golden top if desired.
- Serve hot with your favorite toppings like jalapeños, sour cream, cilantro, or avocado.
Notes
- Use corn tortillas for a more traditional flavor.
- Add jalapeños or use spicy enchilada sauce for heat.
- Rotisserie chicken saves prep time.
- Add black beans or corn to the filling for more texture.
- Can be made ahead or frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
