Cream Cheese Chicken Enchiladas

Ingredients

  • 1 lb Oak & Barrel Meats ground chicken
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 8 oz cream cheese, softened
  • 2 cups shredded Mexican-blend cheese, divided
  • 2 cans green enchilada sauce
  • 8 soft taco-size flour tortillas

Instructions

  1. Preheat the oven: Preheat oven to 350°F.
  2. Cook the chicken: Add the ground chicken to a large skillet over medium heat. Season with chili powder, cumin, garlic powder, onion powder, salt and black pepper. Cook, breaking the chicken apart as it cooks, until browned and cooked through.
  3. Make the filling: Reduce heat to low. Add the cream cheese and stir until melted and combined with the chicken. Stir in 1 cup of the shredded cheese, then remove from heat.
  4. Prepare the baking dish: Spread about ½ cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
  5. Fill the enchiladas: Divide the chicken mixture evenly among the 8 tortillas. Roll each tortilla tightly and place seam-side down in the baking dish.
  6. Add the sauce and cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining 1 cup shredded cheese over the top.
  7. Bake: Bake uncovered for 25–30 minutes, until the enchiladas are hot throughout, the sauce is bubbling and the cheese is melted.
  8. Serve: Let the enchiladas rest for about 5 minutes before serving.