Creamy Chicken Chili Enchiladas (Print-Friendly Version)

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

# What You’ll Need to Make This:

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

06 - 1 tablespoon olive oil

07 - 1 teaspoon ground cumin

08 - 1 teaspoon paprika

09 - Fresh cilantro, chopped, for garnish

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.

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.