1 lb. shredded cooked chicken
1 package (8 oz) cream cheese, cut into cubes
1 can chopped green chiles
1 package tortillas*
2 cans (10 oz each) green chile enchilada sauce
1 cup (4 oz) shredded Cheddar cheese**
1. Heat oven to 400 F. Spray 13 x 9 inch dish with cooking spray
2. In a skillet, mix cooked chicken, cream cheese, and chiles. Cook and stir over medium heat until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 30 minutes or until hot and cheese is melted (if making fresh). If thawed and refrigerated, bake 30 minutes covered. Remove foil and bake 15 minutes or until heated through and cheese is melted.
12 enchiladas
NOTES:
*flour is easier to roll up. I used white corn this time. You must keep the tortillas warm if using corn or else they will tear.
**I used the Mexican blend and added a little extra on top.
I seasoned the chicken with cumin, salt, & pepper.
This recipe is for a 9 x 13 pan and makes 12. I squeezed 11 into your 8 x 8 pans!
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