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
  1. Preheat oven to 350 degrees

  2. 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

  3. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese

  4. Heat until the cheeses are completely melted

  5. Coat baking pan with cooking spray

  6. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down

  7. Repeat until all of the filling is used

  8. Pour enchilada sauce over the rolled tortillas

  9. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes

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