Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked and shredded chicken
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1 can (4 ounces) diced green chiles, undrained
- 10 (6-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Step 3: In a large bowl, combine the cooked onion mixture, shredded chicken, cream cheese, sour cream, and diced green chiles. Mix well until everything is evenly combined.
- Step 4: Spread a thin layer of the chicken mixture onto each tortilla, then sprinkle with a little Monterey Jack cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Step 5: Spread any remaining chicken mixture over the enchiladas. Top with the remaining Monterey Jack cheese.
- Step 6: Bake in preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let cool slightly before serving.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave or bake the entire dish covered with foil to prevent the tortillas from drying out.
- Garnish with chopped cilantro and a dollop of sour cream for a fresh and flavorful presentation.
- Make sure your cream cheese is fully softened; this will guarantee a smooth and creamy enchilada filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American