Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.
Ingredients:
- 20 flour tortillas 10-inch burrito size
- 3.75 lb chicken breast or thighs
- 7.5 oz cream cheese room temp
- 0.83 cup sour cream
- 11.25 oz diced green chilis with their juice
- 50 oz mild red enchilada sauce (We used 2 - 10oz cans)
- 3.13 tsp salt divided
- 0.63 tsp ground black pepper
- 1.25 tsp garlic powder
- 1.25 tsp paprika
- 6.25 cups shredded cheese divided (Mexican, Four Cheese or Colby Jack)
Instructions:
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
- Enjoy!