1 (10 oz) can enchilada sauce (red or green)
½ cup sour cream
Topping (optional but great)
Extra shredded cheese
Chopped cilantro
Sliced green onions
🔥 Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix cream cheese, chicken, shredded cheese, green chiles, garlic powder, onion powder, salt, and pepper until well combined.
Spoon filling down the center of each tortilla, roll up, and place seam-side down in a greased 9×13 baking dish.
In a small bowl, whisk together enchilada sauce and sour cream. Pour evenly over enchiladas.
Sprinkle extra cheese on top if you’re feeling indulgent.
Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
Garnish and serve hot.
✨ Easy Variations
Vegetarian: Swap chicken for black beans + sautéed bell peppers.
Spicy: Add jalapeños or a dash of hot sauce to the filling.
White sauce version: Use cream of chicken soup + sour cream instead of enchilada sauce.
Low-carb: Use low-carb tortillas or make it as a casserole.
If you want a Mexican restaurant–style version, a super quick 5-ingredient one, or something extra spicy, just say the word 🌶️
