These are always a hit when I make them. I made them for dinner last night and in a blink, this is all that was left:

Empty enchilada pan

Some Notes

I think you just about can not add too much cumin to this recipe. It’s the cumin that makes it. Try putting a bit more and see what you think. I also don’t skimp on cheese, of course. I do use light versions of all the dairy ingredients.

One other note – avoid the pregrated cheeses for anything that will be cooked. I know it’s a convenience, but the anti-caking ingredients in them make them not melt well. I buy block cheese in bulk and then spend ten minutes with the grater attachment on my food processor and grate it all, then freeze it in smaller portions. It’s quick, saves money, and bakes better.

Serve with chips and salsa, refried beans, Spanish rice, and homemade guacamole.

8 flour tortillas
1 can mild enchilada sauce (I like this much better than the dry sauce packets you add water to.)
4 ounces cream cheese, softened
4 ounces sour cream
salt and pepper
2 teaspoons cumin
2-3 boneless skinless chicken breasts, cubed and browned
2 cups monterey jack, grated
2 cups cheddar, grated

  1. Stir the cream cheese and sour cream together until smooth and add in the spices.
  2. Fold in the chicken and half of the cheese.
  3. Pour a little bit of the enchilada sauce on the bottom of a greased pan and spread it around with your fingers. Use a spoon if you are one of those people who doesn’t like getting your hands dirty.
  4. Fill each tortilla with some chicken mixture and roll. Put it into the baking pan with the seam down.
  5. Once they are all in the pan, pour the rest of the enchilada sauce over them. Use your fingers to make sure all of the tortillas are coated with the sauce; any bits that aren’t covered will crisp or burn. Sprinkle all the remaining cheese over the enchiladas.
  6. Bake at 350 degrees for 25 minutes. Watch to see if the cheese is getting too dark. Sometimes I take it out and cover with foil and then let it finish baking.
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