Description
A delightful twist on classic Mexican enchiladas, featuring creamy filling wrapped in soft tortillas, perfect for busy weeknights.
Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 8 small flour tortillas
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1/2 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded rotisserie chicken, softened cream cheese, sour cream, cream of chicken soup, half of the Monterey Jack cheese, chopped green onions, garlic powder, cumin, and salt and pepper in a medium bowl. Stir until creamy.
- Spread a small amount of the mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Pour any remaining mixture over the tortillas and sprinkle the remaining Monterey Jack cheese on top. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Notes
Serve with fresh salsa, guacamole, or a green salad. For leftovers, store in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 486
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg