1st Step

Prepare the Shredded Chicken: If you don’t have pre-cooked and shredded chicken, start by cooking the boneless, skinless chicken breasts. You can boil, bake, or grill them until fully cooked. Once cooked, allow the chicken to cool slightly before shredding it using two forks or your hands. Set the shredded chicken aside.

2nd Step

Saute the Onions: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic to the skillet, sautéing until they become translucent and aromatic.

3rd Step

Create the Creamy Chicken Filling: Reduce the heat to low and add the softened cream cheese to the shallots and garlic that have been sautéed. Stir until the cream cheese is completely melted and mixed in. Next, add the chicken shreds to the pan, followed by the salsa, cumin powder, chile powder, salt, and pepper. Allow the ingredients’ flavors to meld by thoroughly combining them.

4th Step

Assemble the Enchiladas: You need to heat your oven to 350 degrees Fahrenheit. Take a large baking dish and lightly grease it with cooking spray or oil. On a clean surface, lay out a flour tortilla and spoon a generous portion of the creamy chicken filling in a line down the center. Sprinkle a little shredded cheese on top of the filling. Roll the tortilla tightly around the filling and place it seam-side down in the greased baking dish.

5th Step

Add the Enchilada Sauce and Cheese Topping: Pour the red enchilada sauce over the assembled enchiladas, covering them evenly then sprinkle the remaining shredded cheese all over the top.

6th Step

Bake the Enchiladas: Cover the baking dish with aluminum foil and bake the enchiladas in a preheated oven for 20 to 25 minutes, or until the cheese has dissolved and the enchiladas are thoroughly heated.

7th Step