Ingredients for 3 Cheese Chicken Enchiladas
- Flour Tortillas
- 1 1/2 cups enchilada sauce
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon salt
- Ground Cumin
- 1/4 teaspoon black pepper
- 2 cups cooked and shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
How to Make 3 Cheese Chicken Enchiladas
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together 8 ounces of softened cream cheese and 1 cup of sour cream until smooth.
- Stir in 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add 2 cups of cooked and shredded chicken, 1 cup of shredded Monterey Jack cheese, and 1 cup of shredded cheddar cheese. Mix well.
- Lightly coat 12 corn tortillas in your favorite enchilada sauce (about 1 1/2 cups).
- Place approximately 1/3 cup of the chicken mixture in the center of each tortilla.
- Roll up the tortillas tightly.
- Place the rolled enchiladas seam-side down in a lightly greased 13x9 inch baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Bake for 25 minutes.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the enchiladas.
- Bake for an additional 3 minutes, or until the cheese is melted and bubbly.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
34g
Fat
141g
Carbs
13g
