1 whole rotisserie chicken with the meat picked off and shredded
1 pack small tortillas you need 16-18
2 cans of your favorite enchilada sauce
4 oz cream cheese softened
8 oz bag of shredded cheese, divided into 2 equal portions
1 small onion diced finely- optional
Toppings of your choice
Instructions
Start off with your shredded chicken in a mixing
bowl. Add all of the onion, approximately 1/3 of
enchilada sauce, and half of the shredded cheese
to your chicken. Mix well.
Pour just enough enchilada sauce into the bottom
of your baking dish to leave a thin layer. Spread
approximately 1 tsp of cream cheese onto a
tortilla. Fill to desired amount with chicken
mixture.
Roll tortilla. Place in baking dish with the
seam down so it does not unroll, repeat with
tortillas until chicken mixture is gone.
Approximately 16-18 enchiladas. Arrange as
needed to fill the baking dish. Cover with
remaining enchilada sauce and top with
remaining shredded cheese. Bake at 350 for 45
minutes.
Originally Submitted
3/25/2016
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