Name: Cream Cheese Enchiladas
Ingredients: 2 cups cooked, shredded chicken (rotisserie or poached); 1 cup diced onion; 1 cup diced bell pepper (any color); 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 2 tablespoons vegetable oil; 8 oz cream cheese, softened; 1 cup sour cream; 1 cup shredded Monterey Jack or Cheddar cheese, divided; 2 tablespoons chopped fresh cilantro, optional; Salt and pepper, to taste; 8–10 corn or flour tortillas (6‑ to 8‑inch); 2 cups red enchilada sauce (homemade or store‑bought); 1 cup shredded cheese (Monterey Jack, Cheddar, or a blend); Chopped green onions and extra cilantro, for garnish

Ingredients

2 cups cooked, shredded chicken (rotisserie or poached)
1 cup diced onion
1 cup diced bell pepper (any color)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

For the Cream Cheese Sauce

8 oz cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack or Cheddar cheese, divided
2 tablespoons chopped fresh cilantro, optional
Salt and pepper, to taste

For Assembly & Baking

8–10 corn or flour tortillas (6‑ to 8‑inch)
2 cups red enchilada sauce (homemade or store‑bought)
1 cup shredded cheese (Monterey Jack, Cheddar, or a blend)
Chopped green onions and extra cilantro, for garnish

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Instructions

Preheat Oven & Prepare Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish.
Sauté the Vegetables
In a skillet over medium heat, warm the vegetable oil. Add the diced onion and bell pepper, sautéing until softened (3–4 minutes). Season with chili powder, cumin, garlic powder, salt, and pepper. Remove from heat.
Combine Filling
In a large bowl, toss the shredded chicken with the sautéed vegetables. Adjust seasoning if needed.
Make the Cream Cheese Mixture
In a separate bowl, beat the softened cream cheese until smooth. Stir in sour cream, ½ cup shredded cheese, and cilantro (if using). Season lightly with salt and pepper.
Assemble the Enchiladas
Pour ½ cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Working one tortilla at a time, spoon about ⅓ cup of chicken mixture down the center, roll up tightly, and place seam‑side down in the dish. Repeat until the dish is filled.
Top & Bake
Pour the remaining enchilada sauce over the rolled tortillas. Dollop the cream cheese mixture evenly on top, then sprinkle with the remaining ½ cup shredded cheese.
Bake uncovered for 20–25 minutes, until the filling is hot, the sauce bubbles at the edges, and the cheese topping is melted and lightly golden.
Garnish & Serve
Remove from oven and let rest for 5 minutes. Garnish with chopped green onions and extra cilantro. Serve with lime wedges, guacamole, or a simple salad.