Introduction:
Creamy and cheesy, this chicken enchilada filling is the perfect way to elevate your weeknight dinner routine. It’s easy to prepare, full of flavor, and guaranteed to satisfy. Whether you’re making classic enchiladas or using it for other dishes, this versatile filling will be a hit at your next family meal or gathering. With its rich, comforting texture and delicious taste, it’s a dish everyone will love.
Ingredients:
2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped (optional)
Directions:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
In a large bowl, combine the shredded chicken, cream cheese, sour cream, shredded cheddar, and Monterey Jack cheeses. Add the sautéed onions, garlic powder, cumin, chili powder, smoked paprika, salt, and pepper. Stir until everything is well mixed.
Taste the mixture and adjust seasoning if needed. If you like a bit more heat, feel free to add some diced jalapeños or extra chili powder.
Once the filling is ready, use it to stuff tortillas for enchiladas, or serve it over rice for a quick, satisfying meal.
Bake filled tortillas in a preheated oven at 350°F (175°C) for 20-25 minutes, until golden and bubbly.
Serving and Storage Tips:
This chicken enchilada filling can be enjoyed on its own, wrapped in flour tortillas, or even served as a dip with tortilla chips.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
You can also freeze the filling for up to 3 months. Just make sure to store it in an airtight freezer-safe container, and thaw in the refrigerator before reheating.
Variations:
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