Easy Chicken Enchiladas

Easy Chicken Enchiladas


Make dinner easy with Easy Chicken Enchiladas. A cheesy and satisfying twist on a classic favorite. If you are looking for an easy, filling family-friendly meal, you can’t do much better than these easy Chicken Enchiladas you can make ahead. Our step by step directions will make this a “can’t miss recipe” that everyone will love.


Easy Chicken Enchiladas



  Serves: 4
Ingredients
16 montecito 6″ white corn tortillas
cooking spray
1 can (14.5 oz) sun harvest organic diced tomatoes in juice
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1 c cooked and chopped chicken
3 oz cream cheese
1/2 c first street natural fancy shredded cheddar cheese
1/2 c first street sour cream
chopped fresh cilantro for garnish
Directions
1. In a bowl, combine tomatoes, oregano, cumin, garlic powder and chili powder. Start with ¼ teaspoon chili powder and add more to taste. Set aside.
2. In a nonstick pan, spray cooking spray and heat on medium high. Add a corn tortilla to the pan, let heat for 5 seconds and lift up the tortilla and add another. Repeat, placing one tortilla under the next, until all 16 tortillas are heated. Remove from heat and place onto a plate.
3. In a saucepan, combine cream cheese and chicken. Add ⅓ cup tomato mixture and heat on medium heat until melted and smooth. Stirring constantly.
4. Spoon chicken mixture lightly onto a tortilla and wrap it, seam side down, and place it into a pan coated with cooking spray. My square pan held 16 tortillas. Repeat until the pan is full.
5. Spread tomatoes on top of tortillas and sprinkle with cheese.
6. Bake for 25-35 minutes or until cheese is melted and heated through.
7. Serve with sour cream and chopped fresh cilantro.

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