Description
Need easy comfort food? Roll tender shredded chicken blended with cream cheese into soft tortillas, top with bold queso blanco, and bake. These amazing enchiladas are fast, creamy, and satisfying.
Ingredients
- Cooked, shredded chicken: 3 cups
- Medium flour tortillas: 10
- Cream cheese (softened): 8 oz
- Canned red enchilada sauce (mild): 10 oz
- Prepared queso blanco (jar or can): 15 oz
- Shredded Monterey Jack cheese: 1 cup
- Taco seasoning: 1 tablespoon
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large bowl, combine the shredded chicken, softened cream cheese, and taco seasoning. Mix vigorously until the chicken is evenly coated and the mixture is creamy and well combined.
- Step 2: Lightly grease a 9×13 inch baking dish. Scoop about 1/4 cup of the chicken mixture into the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish until the pan is full.
- Step 3: In a medium saucepan, warm the canned red enchilada sauce and the prepared queso blanco over medium heat, stirring frequently until the sauce is smooth, creamy, and bubbling lightly.
- Step 4: Pour the creamy queso sauce evenly over the top of the rolled enchiladas, ensuring they are fully covered. Evenly sprinkle the 1 cup of shredded Monterey Jack cheese over the sauce layer.
- Step 5: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the sauce is heated through completely. Let the enchiladas rest for 5 minutes before cutting and serving.
Notes
- Refrigerate any leftover enchiladas promptly in an airtight container for up to three days, noting the tortillas will soften further overnight.
- For best results when reheating leftovers, place portions in a microwave-safe dish and cover with a paper towel or foil to prevent drying out the sauce.
- Balance the richness of the queso sauce by serving these enchiladas topped with fresh diced cilantro, sliced jalapeños, or a cool scoop of sour cream.
- To guarantee a perfectly smooth chicken filling, ensure the cream cheese is at true room temperature before mixing vigorously with the shredded chicken and taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 495
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: *The % Daily Value for Trans Fat, Unsaturated Fat, and Protein is not legally required to be displayed.
- Trans Fat: 0g
- Protein: 3g