These cream cheese chicken enchiladas are rich, creamy, and packed with flavor, making them an easy and satisfying dinner the whole family will love.

2 cups cooked chicken, shredded

8 small flour tortillas

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup sour cream

1 can (10 oz) green enchilada sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped cilantro

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1. Preheat oven to 375°F.

2. Grease a baking dish lightly.

3. In a bowl, mix cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and black pepper until smooth.

4. Stir in shredded chicken and half of the cheddar cheese.

5. Spoon the mixture evenly into each tortilla.

6. Roll tortillas tightly and place seam-side down in the baking dish.

7. Pour enchilada sauce evenly over the top.

8. Sprinkle remaining cheddar cheese over the enchiladas.

9. Bake for 20 to 25 minutes until hot and bubbly.

10. Garnish with cilantro and serve warm.

Use rotisserie chicken for quick prep.

Swap green sauce with red enchilada sauce for variation.

Add jalapeños for extra spice.

Serve with rice, beans, or a fresh salad.