2 (8-ounce) packages cream cheese, softened ▢1 tablespoon minced garlic ▢1 tablespoon cumin ▢2 teaspoons salt ▢1 teaspoon garlic pepper ▢½ cup lime juice ▢1 (15-ounce) can diced tomatoes, drained ▢1 (7-ounce) can diced green chiles ▢½ cup chopped fresh cilantro ▢3 cups cooked shredded chicken ▢2 cups shredded Mexican blend cheese or Colby Jack cheese, divided ▢10 (8-inch) tortillas, soft taco size ▢1 (15-ounce) can green enchilada sauce ▢toppings, if desired

Instructions STEP - 1

Preheating the oven to 350 degrees Fahrenheit. Prepare a baking dish with light grease and put aside.  

STEP - 2

Cream together cream cheese, garlic, cumin, salt, pepper, and lime juice in a medium basin. grated chicken, tomatoes, green chilies, cilantro, and 1 cup of grated cheese are folded in.  

STEP - 3

Spread a small amount of the enchilada sauce into the pan's bottom prior to adding the enchiladas.  

STEP - 4

Place a quarter cup of the chicken mixture in the center of each tortilla before rolling. Place seam down in a baking dish that has been prepared.  

STEP - 5

After distributing the enchilada sauce over the tortillas, garnish them with the remaining shredded cheddar. Proceed with baking for twenty minutes.  

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