Easy Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
8 enchiladas
- Serves:
- 8
ingredients
- 2 cups cubed cooked chicken
- 1 (8 ounce) package cream cheese, softened
- 8 flour tortillas (8 in)
- 1 cup plain yogurt or 1 cup sour cream
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1 (2 ounce) can sliced ripe olives, drained
- shredded lettuce
- chopped tomato
directions
- Combine chicken and cream cheese.
- Spoon about 1/4 cup of mixture down the center of each tortilla.
- Roll up the tortillas tightly and place seam down in a greased 9 x 13 inch baking dish.
- In a small bowl, combine yogurt and salsa then spread over tortillas.
- Bake uncovered at 350 for 20 minutes.
- Sprinkle with cheese and olives.
- Bake 10 to 15 minutes longer or until cheese is melted.
- Serve with the lettuce and tomatoes.
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Reviews
-
Loved these enchiladas. I used leftover rotissierie chicken and highly recommend as it gave them lots of flavor. I halved the recipe and opted for the sour cream/salsa sauce. Used single serving oval-shaped ramekins (4 of them). Baked for 10 minutes, then added the cheese and olives. Baked for another 5 minutes and they were perfect. Made for Spring 2011 Pick A Chef.