Cream Cheese Enchiladas Recipe

Ingredients:

For the filling:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups cooked shredded chicken (rotisserie works well)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chilies
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• Salt and pepper to taste

For the enchiladas:

• 8-10 small flour tortillas (or corn, if preferred)
• 1 can (10 oz) green enchilada sauce (or red, if preferred)
• 1 cup shredded cheese (cheddar or Mexican blend) for topping
• Fresh cilantro (optional, for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Prepare the filling:
   In a large bowl, mix the softened cream cheese, sour cream, shredded chicken, cheddar cheese, Monterey Jack cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined.

3. Assemble the enchiladas:
   Spoon 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

4. Add the sauce:
   Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.

5. Top with cheese:
   Sprinkle the remaining shredded cheese over the top.

6. Bake:
   Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

7. Garnish and serve:
   Sprinkle with fresh cilantro, if desired, and serve warm with rice, beans, or a fresh salad.

Enjoy your creamy, cheesy enchiladas!