Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 ounces cream cheese
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 8 tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream cheese, half of the shredded cheese, garlic powder, onion powder, and cumin.
- Spread a layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- For extra flavor, add chopped green chilies or jalapeños to the filling.
- You can substitute turkey or beef for chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg