By Chef Alli
Amy’s Chicken Enchiladas
Ingredients
- 8 oz. cream cheese
- 1 cup sour cream (can use light, if preferred)
- 1 rotisserie chicken, shredded
- 1 can diced green chilies
- 2 Tbs. salsa
- 1 tsp. granulated
- 3 cups Mexican-style shredded cheese, divided use
- Salt and pepper, to taste
- 8 medium flour tortillas
- 2 cans green enchilada sauce, 10 oz. each
Instructions
In a large mixing bowl, whisk cream cheese and sour cream together until smooth. Stir in shredded chicken, green chilies, salsa, garlic powder and two cups of cheese; season mixture to taste with salt and pepper. Divide prepared chicken mixture evenly between tortillas, spreading mixture down the center of each tortilla, then rolling up.
Place enchiladas into greased 9 x 13 baking dish, seam side down. Top enchiladas with both cans of enchilada sauce, then sprinkle with remaining cup of cheese. Cover with foil and bake in preheated 375 degree F. oven for 30-35 minutes. Uncover for the last five minutes of baking time to let cheese melt.
