Description
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
Ingredients
- 3 skinless, boneless chicken breasts
- 2 (8 ounce) packages cream cheese, softened
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (15 ounce) can petite diced tomatoes, drained
- 8 green onions, chopped
- 1 (7 ounce) can diced green chiles
- ½ cup chopped fresh cilantro
- ¼ cup lime juice
- 2 cups shredded Cheddar cheese, divided
- 10 large flour tortillas
- 1 (15 ounce) can green enchilada sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear
- 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
- Beat cream cheese
- garlic
- cumin
- salt
- and pepper together in a bowl. Stir tomatoes
- green onion
- green chiles
- cilantro
- and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
- Bake in the preheated oven until hot and the cheese is melted
- about 20 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 10