The filling is shredded cooked chicken mixed with a whole block of softened cream cheese, a cup of Monterey Jack and garlic powder. That is where all the creaminess comes from.
There is no red enchilada sauce. The rolled tortillas bake under a layer of cheese, and sour cream, green onion, cilantro and thin red chili rings go on once they come out of the oven.
One Enchilada
Eight tortillas, filled and finished the same way.
What goes into one enchilada
Flour tortilla
One medium tortilla.
Filling
An even share of chicken mixed with cream cheese, Monterey Jack and garlic powder, rolled tightly and set seam-side down.
Cheese
Shredded white cheddar or Monterey Jack over the top, baked until hot and 165°F in the centre.
After the oven
Sour cream, sliced green onion, cilantro and thin red chili rings.
Eight enchiladas in one dish for 6 servings.
Why This Recipe Works
- Cream cheese binds the chicken so the filling stays inside the tortillas as they bake.
- Laying the enchiladas seam-side down keeps them rolled without toothpicks.
- Cheese baked directly on the tortillas browns in patches instead of sitting under a sauce.
- Adding the sour cream and herbs after baking keeps them cool and fresh against the hot cheese.
How to Make It
Oven to 375°F, filling mixed
Heat the oven to 375°F. Mix the chicken, cream cheese, 1 cup Monterey Jack and garlic powder.
Tortillas filled and rolled seam-side down
Divide the filling among the flour tortillas, roll them tightly and arrange them seam-side down in a greased baking dish.
Cheese on top, baked to 165°F
Sprinkle the remaining cheese over the enchiladas and bake 20 to 25 minutes, until hot through and 165°F in the centre.
Sour cream, green onion, cilantro and chili
After baking, top with dollops of sour cream, green onion, cilantro and red chili rings.
Ingredient Notes
- Cream cheese
- Eight ounces, softened so it mixes evenly with the chicken.
- Medium flour tortillas
- Eight, each rolled tightly around the filling.
- Cheese for the top
- One cup of shredded white cheddar or Monterey Jack.
Serving Ideas
Serve from the baking dish with the sour cream dollops, green onion, cilantro and red chili rings scattered across the golden cheese.
Frequently Asked Questions
Is there enchilada sauce?
No. The creamy filling replaces a sauce, and the tops are covered only in cheese.
How hot should they be?
The centre of an enchilada should reach 165°F on an instant-read thermometer.
Do the toppings bake?
No. Sour cream, green onion, cilantro and chili go on after the dish comes out.
Success Tips
- Warm the tortillas briefly first if they crack when you roll them.
- Pack the enchiladas snugly in the dish so they hold their shape.
- Check the temperature in an enchilada from the middle of the dish.
