Prep 20 mins
Cook 20 mins
This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.
- 473.18 ml of pre-cooked rotisserie chicken (or any leftover chicken)
- 226.79 g package cream cheese, cubed (low fat is fine)
- 118.29 ml sour cream (fat free ok)
- 14.79 ml finely chopped onion
- 2.46 ml chili powder
- 2.46 ml cumin
- 354.88 ml shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
- 113.39 g can green chilies
- 8-10 flour tortillas (corn tortillas also work well)
- 566.99 g can enchilada sauce (red or green)
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken.
- 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 into 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.
Wow! This recipe is simple, fast to prepare, and good golly delicious. I use corn tortillas.
Love it, Love it!!
Very nice enchilada variation - creamy and, indeed, mildly spiced. I made Recipe #370752
for the sauce and used corn tortillas. I halved the recipe, which gave me enough filling for 8 corn tortillas - perfect! Thanks for sharing!
I used whole wheat tortillas and they were delicious! Dollop of sour cream and some black olives on top and away we ate!