Creamy Chicken Enchiladas
Dive into this creamy, cheesy Chicken Enchiladas recipe! Made with rotisserie chicken & salsa for a flavorful, easy weeknight meal in under an hour.
Ingredients
- 1 block cream cheese (8 ounces)
- ½ cup sour cream
- ½ cup chunky salsa
- 4 cups shredded chicken about 1 pound, rotisserie chicken recommended
- 8 tortillas (corn or flour)
- 1 can green enchilada sauce (10 ounces)
- 1 package shredded Monterey Jack cheese (8 ounces)
Instructions
- Preheat your oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- Microwave the cream cheese in 15-second intervals until it's very soft and easy to stir.
- In a large bowl, blend the softened cream cheese, sour cream, and salsa until smooth. Fold in the shredded chicken.
- Warm the tortillas as the package label directs so they're pliable and ready to roll.
- Spread about half of the enchilada sauce evenly in the bottom of your prepared baking dish.
- Spoon about ½ cup of the chicken mixture onto each tortilla, add a tablespoon of cheese, roll them up tightly, and place seam side down in the baking dish.
- Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Cover with foil and bake for 30 minutes. For a golden top, remove the foil during the last 5 minutes.
Nutrition
Calories: 272kcalCarbohydrates: 19gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 585mgFiber: 1g
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