Ingredients:

  • 2 tablespoons vegetable oil
  • 3 cups shredded chicken
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 flour tortillas (6-inch)
  • 2 cans (10 ounces each) red enchilada sauce
  • 2 cups shredded Mexican cheese blend

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish.
  3. Heat vegetable oil in a large skillet over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
  4. Stir in softened cream cheese, diced green chiles, chili powder, cumin, salt, and black pepper. Cook until the cream cheese melts and the mixture is smooth.
  5. Add shredded chicken to the cream cheese mixture and stir until all ingredients are combined and heated through.
  6. Spread 1/2 cup of enchilada sauce on the bottom of the baking dish. Fill each tortilla with about 1/4 cup of the chicken mixture, roll them tightly, and place seam-side down into the dish.
  7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded Mexican cheese blend.
  8. Bake uncovered for 20–25 minutes, or until bubbly and the cheese is melted.
  9. Allow to cool for 5 minutes before serving.
  10. Garnish with optional toppings like sour cream, diced tomatoes, sliced green onions, chopped cilantro, sliced jalapeño, diced avocado, and black olives.