Description
Delicious and creamy chicken enchiladas topped with cheese and served with fresh toppings.
Ingredients
Scale
- 18 ounces green enchilada sauce (can substitute red)
- 3 cups rotisserie chicken (or leftover cooked chicken, cubed)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 3 cups cheddar cheese (shredded, plus more for the top if desired)
- 8 large flour tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1 whole avocado (sliced)
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9″ x 13″ baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce into the bottom.
- In a medium sized bowl, combine chicken, room temperature cream cheese, green chilies, and 2 cups of cheddar cheese. Mix well to combine.
- Fill each tortilla with about 1/2 cup of chicken mixture. Roll up and place seam side down in the baking dish. Repeat with all 8 tortillas.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese.
- Bake uncovered in a preheated oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
- Top with sour cream, salsa, chopped tomatoes and sliced avocados, if desired, and serve immediately. Enjoy!
Notes
- For a spicier version, consider using spicy enchilada sauce.
- You can add black beans or corn to the filling for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg