Easy Chicken Enchiladas
Creamy, Cheesy Chicken Enchiladas.
These Chicken Enchiladas are so easy to make. Use rotisserie Chicken or leftover Chicken to whip these up in a jiff. Take these hot out of the oven and have all your favorite sides ready to top them off.
EASY CHICKEN ENCHILADAS
Ingredients:
- 1 (10 oz.) can Red Enchilada Sauce
- 2 Cups Cooked Chicken, shredded
- 1 (4 oz.) package Cream Cheese
- 1 (16 oz.) Jar chunky Salsa
- 10 (6 inch) Tortillas
- 2 Jalapenos, seeded and sliced
- 1 & 3/4 Cups Shredded Mexican Cheese Blend
Directions:
1. Preheat oven to 350 degrees.
2. Pour 1/2 Cup of the Enchilada Sauce in a 13 x 9 baking dish. Spread the Sauce out evenly.
3. In a large saucepan, melt the Cream Cheese and Salsa over low heat. Stir until the Cream Cheese is completely melted and combined with the Salsa then remove from the heat.
4. Fold the Chicken into the Cream Cheese mixture.
5. Spoon 1/3 cup of the Enchilada filling into each Tortilla and roll them up tightly. Place them seam side down into the Enchilada Sauce in the baking dish and pour the remaining Enchilada Sauce over the top.
6. Sprinkle the Cheese over the top of the filled Tortillas and then place the Jalapeno slices on top of the Cheese.
7. Cover the baking dish with foil and place the baking dish in the preheated oven. Bake for 25-30 minutes. Look for the Cheese to be melted and the Sauce to just start to bubble.
8. Allow the Enchiladas to cool for 3-4 minutes before serving. Serve with your favorite sides such as; sour cream, shredded lettuce, cilantro or black olives.
Recipe by: Hot Dish Homemaker
