Rolled Chicken Enchiladas

 

Enchiladas are a meal I grew up with.  We had them once a week for dinner.  They would be flat or rolled, cheese, chicken, or beef.   Add a side of beans, rice, or potatoes, and I was a happy camper.  Not much has changed, I still love enchiladas.

I found this recipe on Our Best Bites website and it is delicious.  Instead of making my own sauce, I used remade enchilada sauce.  

Rolled Chicken Enchiladas

From Our Best Bites Adapted by From My Southwest Kitchen

Ingredients:

2 cans (15-ounce) green or red enchilada sauce

4 ounces (1/2 block) cream cheese 

1 7-oz can mild green chilis

14–16 ounces cooked, shredded chicken (about 3 1/2 cups)

4 cups shredded Monterey Jack or Pepper Jack cheese, divided

8–10 medium flour or corn tortillas

Directions:

1. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.

Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).

2. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Note: If you do not want your enchiladas too saucy,  reserve some of the sauce.

3. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Serves 4-6

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