Créé avec l’IA
Creamy Chicken Enchiladas
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breasts4 pieces
- cream cheese8 ounces
- cream of chicken soup1 can
- flour tortillas8 pieces
- shredded cheddar cheese1 cup
- olive oil1 tablespoon
- chili powder1 teaspoon
- cumin1 teaspoon
- garlic powder0,5 teaspoon
- onion powder0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until fully cooked and no longer pink inside, about 6-7 minutes per side. Remove from the skillet and shred the chicken using two forks.
- 3
In a large bowl, combine the shredded chicken, cream cheese, cream of chicken soup, chili powder, cumin, garlic powder, onion powder, and black pepper. Mix until well combined.
- 4
Lay out the flour tortillas and evenly distribute the chicken mixture among them. Roll each tortilla tightly and place them seam-side down in a greased baking dish.
- 5
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
- 6
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 7
Remove from the oven and let cool slightly before serving. Enjoy your creamy chicken enchiladas!
