Ingredients:

  • 2 cups (approx. 450g) Cooked, shredded chicken breast or rotisserie chicken
  • 8 oz (226g) Cream Cheese, full-fat, softened
  • 1/2 cup (120ml) Chicken Broth (low sodium preferred)
  • 1/4 cup (25g) Finely chopped White Onion
  • 1 clove Garlic, minced
  • 1 teaspoon Cumin, ground
  • 1/2 teaspoon Chili Powder (mild to medium heat)
  • Salt and freshly ground Black Pepper to taste
  • 10–12 Corn Tortillas (6-inch size)
  • 1 cup (240ml) Chicken Broth (for softening tortillas)
  • 1 cup (100g) Shredded Monterey Jack or Mexican Blend Cheese
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Sauté the chopped onion in a large skillet until translucent (about 4 minutes). Add minced garlic and cook for 1 minute more until fragrant.
  3. In a large mixing bowl, combine the softened cream cheese, 1/2 cup chicken broth, cumin, and chili powder. Whisk until smooth and creamy.
  4. Fold in the shredded cooked chicken, the sautéed onion/garlic mixture, and season generously with salt and pepper. Mix thoroughly until everything is evenly coated.
  5. Warm the remaining 1 cup of chicken broth in a small saucepan until just steaming (do not boil). Quickly dip each tortilla, one at a time, into the warm broth for about 5–10 seconds per side to soften.
  6. Place about 1/4 cup of the chicken mixture down the centre of a softened tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until the dish is full.
  7. Spoon any remaining filling mixture lightly over the tops of the rolled enchiladas. Sprinkle evenly with the shredded Monterey Jack cheese.
  8. Bake for 25–30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown at the edges.
  9. Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving immediately.