“....”
READY IN:
40mins
SERVES:
8-10
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

  • 2 cups rotisserie chicken
  • 1 (8 ounce) packagephiladelphia neufchatel cheese
  • 1 tablespoon finely chopped onion
  • 12 teaspoon chili powder
  • 12 teaspoon cumin
  • 1 12 cups shredded cheddar cheese
  • 1 (4 ounce) can green chilies
  • 8 -10 flour tortillas (corn tortillas also work well)
  • 1 (20 ounce) can enchilada sauce (red or green)

Directions

  1. Preheat oven to 350 degrees.
  2. Shred chicken into small pieces.
  3. In a large skillet, combine chicken, cream cheese cubes, 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 into pan with seam side down, repeat until all of the filling is used.
  7. Pour enchilada sauce over the rolled tortillas.
  8. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

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