Creamy Chicken Chili Enchiladas (Print-Friendly Format)

Cheesy chicken and chili enchiladas baked golden with melty cheese, rolled in tortillas and topped with fresh herbs.

# Ingredients List:

→ Main Components

01 - 2 cups cooked shredded chicken
02 - 8 flour tortillas
03 - 2 cups shredded Kraft Natural Cheese
04 - 1 cup red chili sauce
05 - 1/2 cup sour cream

→ Seasonings and Garnish

06 - 1 tablespoon olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon paprika
09 - Fresh cilantro, chopped, for garnish

# How to Make It:

01 - Preheat the oven to 190°C. Prepare a baking dish by lightly greasing it with olive oil.
02 - Heat olive oil in a skillet over medium heat. Add cumin and paprika and cook, stirring, for 1 minute until fragrant.
03 - Combine the shredded chicken with the red chili sauce in a bowl. Toss to fully coat.
04 - Spoon the chicken mixture evenly onto the center of each flour tortilla. Roll tightly and place seam side down in the prepared baking dish.
05 - Evenly sprinkle shredded Kraft cheese over the rolled enchiladas to cover.
06 - Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and golden brown.
07 - Remove from the oven, garnish with fresh cilantro, and serve hot with sour cream on the side.

# Extra Tips:

01 - Cooked turkey can be substituted for chicken for a variation in flavor.
02 - Increase chili sauce or incorporate hot sauce to boost spice level if desired.

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