★Ingredients
- 2 cups cooked and shredded chicken (or any protein of your choice)
8-10 flour tortillas
1 small onion, diced
1 cup cream cheese, softened
1 bell pepper, diced
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 tablespoon olive oil
1 can (10 oz) enchilada sauce
Salt and pepper to taste
Optional toppings: sliced avocado, chopped cilantro, sour cream
★Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or olive oil.
In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
Stir in the shredded chicken and season with salt and pepper. Cook for another 2-3 minutes until heated through.
Remove the skillet from heat. Add softened cream cheese to the chicken mixture, stirring until well combined.
Warm the flour tortillas in the microwave for about 20 seconds to make them pliable.
Spoon a generous amount of the chicken and cream cheese mixture onto each tortilla, then roll them up tightly and place them seam side down in the prepared baking dish.
Once all enchiladas are assembled in the dish, pour the enchilada sauce evenly over the top, and sprinkle with shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Serve the enchiladas hot, garnished with sliced avocado, chopped cilantro, and sour cream if desired. Enjoy your creamy and delicious enchiladas!