Easy Chicken Enchiladas You Can Prep Ahead
If you are looking for an easy, filling family-friendly meal, you can’t do much better than these easy Chicken Enchiladas you can make ahead. Our step by step directions will make this a “can’t miss recipe” that everyone will love.
Ingredients
- 16 6" white corn tortillas
- cooking spray
- 1 can (14.5 oz) diced tomatoes in juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoon chili powder
- 1 cup cooked chicken , chopped into small pieces
- 3 ounces cream cheese
- 1/2 cup shredded cheddar cheese
- 1 cup sour cream
- chopped fresh cilantro for garnish
Instructions
- In a bowl, combine tomatoes, oregano, cumin, garlic powder, and chili powder. Start with 1/4 teaspoon chili powder and add more to taste. Set aside.
- In a nonstick pan, spray cooking spray and heat on medium-high. Add a corn tortilla to the pan, let it heat for 5 seconds, lift the tortilla, and add another. Repeat this process, placing one tortilla under the next, until all 16 tortillas are heated. Remove from the heat and place onto a plate.
- In a saucepan, combine cream cheese and chicken. Add 1/3 cup of tomato mixture and heat on medium heat until smooth and melted. Stirring constantly.
- Spoon the chicken mixture lightly onto a tortilla and wrap it, seam-side down. Place it in a pan coated with cooking spray. My square pan held 16 tortillas. Repeat until the pan is full.
- Spread tomatoes on top of tortillas and sprinkle with cheese.
- Bake for 25-35 minutes or until cheese is melted and heated through.
- Serve with sour cream and chopped fresh cilantro. Enjoy!