Ingredients
2 cups pre-cooked rotisserie chicken
8 ounces cream cheese
1/2 cup sour cream
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese
4 ounces green chilies
10 tortillas
20 ounces red or green enchilada sauce
Instructions
Preheat oven to 350 degrees.
De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Note: Alternate to rolling method above - spread 1/4 C. sauce over the bottom of your baking dish, then just layer the tortillas to cover the bottom surface, cutting in half where needed to fit. Then spread 1/3 of the chicken filling over the tortillas evenly. Pour 1/3 of sauce over and top with 1/3 of cheese. Repeat two more layers with tortillas cut to fit, filling, sauce and cheese. Bake uncovered for 20 to 30 minutes until bubbly and cheese is melted and started to brown slightly on top.
May add one drained can of black beans; 1/3 of the can to each of the chicken layers as you assemble.
Topping options: chopped tomatoes and onions, shredded lettuce and sour cream.
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