RECIPE
13 INGREDIENTS7 STEPS45MIN

Chicken Enchiladas

4.7
3 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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These Chicken Enchiladas are full of flavor and easy to throw together for a weeknight dinner!

45MIN

Total Cooking Time

13

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
2/3 cup
Cream Cheese
2 1/4 cups
Enchilada Sauce
2 cups
Shredded Mexican Cheese Blend
1/2 cup
Canned Mild Diced Green Chiles
1 tsp
Chili Powder
1/2 tsp
Ground Cumin
1/4 tsp
Fresh Oregano , ground
to taste
Salt and Pepper
1 tsp
Garlic Powder
1 tsp
Onion Powder
12
White Corn Tortillas
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Season the Chicken Breasts (2) with Chili Powder (1 tsp) , Ground Cumin (1/2 tsp) , Onion Powder (1 tsp) , Garlic Powder (1 tsp) , Fresh Oregano (1/4 tsp) , and Salt and Pepper (to taste) .
Step 3
In a large saucepan over medium heat, add the Enchilada Sauce (2 cups) . Place the seasoned chicken over top, cover, and cook for 10-15 minutes.
Step 4
Turn the heat off and remove the chicken. Using 2 forks, shred the chicken breast and transfer it to a bowl. Add Canned Mild Diced Green Chiles (1/2 cup) , Cream Cheese (2/3 cup) , Shredded Mexican Cheese Blend (1/2 cup) , and Canned Sweet Corn (2 2/3 cups) . Mix to combine. Add more Enchilada Sauce (3 1/2 Tbsp) to your baking pan.
Step 5
Heat up the White Corn Tortillas (12) in the microwave or over the stove for about 15 seconds. Place one tortilla on your work surface, add some of the chicken mixture, and roll it up. Place it in your baking pan and repeat the process until you finish with all of the chicken mixture.
Step 6
Pour the desired amount of enchilada sauce on top of the enchiladas and then top with Shredded Mexican Cheese Blend (1 1/2 cups) . Bake for about 30 minutes, or until the cheese is melted and bubbly.
Step 7
Serve with sour cream, if desired. Enjoy!

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