Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups rotisserie chicken (or leftover cooked chicken)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 8 large flour tortillas
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F.
- Lightly spray a 9″ x 13″ baking dish with non-stick cooking spray and spread 1 cup of enchilada sauce on the bottom.
- In a mixing bowl, combine rotisserie chicken, softened cream cheese, canned green chilis, and 2 cups of shredded cheddar cheese until well mixed.
- Fill each tortilla with about 1/2 cup of the chicken mixture, roll up tightly, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.
- Bake uncovered for approximately 30 minutes or until heated through and golden brown on top.
- Serve warm with desired toppings such as sour cream, salsa, chopped tomatoes, and sliced avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg