Chicken Enchiladas are a classic Mexican dish. Not only are the enchiladas easy to make, but they are so filling and loved by kids and adults alike. Let’s make homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada.

Ingredients:

• 8 flour tortillas, 10-inch burrito size
• 1 1/2 lb chicken breast or thighs
• 3 oz cream cheese, room temp
• 1/3 cup sour cream
• 4.5 oz diced green chilis, with their juice
• 20 oz mild red enchilada sauce, (We used 2 – 10oz cans)
• 1 1/4 tsp salt, divided
• ¼ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 2 1/2 cups shredded cheese of your choice. I used mozrella and cheddar mix

Method:

• Preheat the oven to 400°F and grease a 9×13 casserole dish. 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 the 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 9×13 casserole dish.
• Pour the 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.

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