Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 10 oz enchilada sauce
- 8 count flour tortillas
- 1/2 cup diced green onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, cream cheese, half of the cheddar cheese, sour cream, green onions, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Spread 1/4 cup of enchilada sauce on the bottom of a baking dish.
- Tortilla by tortilla, spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
- Once all tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheddar cheese.
- Bake for 25-30 minutes, or until heated through and the cheese is bubbly.
- Let it cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30