Chicken Cream Cheese Enchiladas
Summary Not available
- 2 cups rotisserie chicken
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 chopped onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups cheddar cheese
- 4 ounces green chilies
- 10 tortillas
- 20 ounces enchilada sauce
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
No extra notes