Ingredients:

  • 3 cups Cooked Chicken Breast, shredded
  • 8 oz Cream Cheese, full-fat, softened to room temperature
  • ½ cup Sour Cream
  • 1 (4 oz) can Diced Green Chilies, mild, drained well
  • 1 cup Grated Monterey Jack Cheese (for filling)
  • 1 teaspoon Cumin Powder, ground
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper, freshly ground
  • 12 Medium Flour Tortillas (8-inch size)
  • 1 (10 oz) can Red or Green Enchilada Sauce (mild or medium)
  • 1 cup Grated Cheddar and Monterey Jack Cheese blend (for topping)
  • 2 tablespoons Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Preheat the Oven: Set the oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish. Warm the stack of tortillas briefly (about 30 seconds in the microwave, wrapped in a damp paper towel) to make them pliable.
  2. Prepare the Creamy Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, diced green chilies, cumin, smoked paprika, salt, and pepper. Mix thoroughly until smooth.
  3. Incorporate Chicken and Cheese: Fold in the shredded chicken and the 1 cup of Monterey Jack cheese until everything is evenly distributed.
  4. Assemble the Roll-Ups: Lay one warmed tortilla flat. Place about ⅓ cup of the chicken filling in a line slightly off-center. Roll the tortilla up tightly, folding in the sides as you roll.
  5. Place in Dish: Place the finished roll-up seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly side-by-side.
  6. Sauce and Topping: Pour the entire can of enchilada sauce evenly over the top of the roll-ups. Sprinkle the remaining 1 cup of cheese blend over the sauce.
  7. Bake: Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and fully heated through.
  8. Rest and Serve: Remove the dish from the oven and allow it to rest for 5 minutes before serving. Garnish generously with fresh chopped coriander (cilantro).