Ingredients
Scale
- 18 ounces green enchilada sauce (red can be substituted)
- 3 cups rotisserie chicken (or leftover cooked chicken, cubed)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 3 cups cheddar cheese (shredded)
- 8 large flour tortillas
- Optional toppings: sour cream, salsa, chopped tomatoes, sliced avocado
Instructions
- Preheat your oven to 375°F.
- Spray a 9" x 13" baking dish with non-stick cooking spray and spread about 1 cup of enchilada sauce on the bottom.
- In a mixing bowl, combine rotisserie chicken, cream cheese, green chilis, and 2 cups of shredded cheddar cheese until well mixed.
- Fill each tortilla with approximately 1/2 cup of the mixture, roll tightly, and place seam side down in the prepared dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.
- Bake uncovered for about 30 minutes until heated through and the cheese is golden brown.
- Serve hot topped with sour cream, salsa, chopped tomatoes, and sliced avocados.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg