Chicken And Chili Enchiladas Recipe
Ingredients
- 2 cans (4.5 ounces) chopped green chilies
- 1 package (8 ounces) cream cheese, softened
- 1/2 teaspoon cumin
- 3-4 cups rotisserie chicken, shredded into bite-size pieces
- 8 flour tortillas
- 1 jar (11 ounces) salsa
- 1 can (15 ounces) chili without beans
- 1 cup finely shredded Mexican blend cheese
- Garnish with sliced black olives, chopped green onions, sour cream, optional
Instructions
- 1) Heat oven to 350 degrees. Mix together cream cheese, chilies and cumin in large bowl until combined. Stir in chicken.
- 2) Open package of tortillas: place package in microwave oven. Microwave on high power until tortillas are softened, about 1 minute.
- 3) Spread about 2 heaping tablespoons of chicken mixture on each tortilla and roll up. Place seam sides down in greased 13x9“ baking pan.
- 4) Combine salsa and chili; pour over enchiladas. Top with cheese.
- 5) Bake until hot and bubbly, about 20 minutes. Garnish with olives, green onions, sour cream, if desired.
