Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups rotisserie chicken, cubed
- 8 ounces cream cheese, room temperature
- 4 ounces canned green chilis
- 3 cups shredded cheddar cheese
- 8 large flour tortillas
- sour cream, for topping
- salsa, for topping
- chopped tomatoes, for topping
- avocado, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Spray a 9″ x 13″ baking dish with non-stick cooking spray and spread 1 cup of enchilada sauce at the bottom.
- In a medium bowl, mix together chicken, cream cheese, green chilis, and 2 cups of cheddar cheese until well combined.
- Fill each tortilla with about 1/2 cup of the mixture, roll tightly, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake uncovered for about 30 minutes until heated through and cheese is golden brown.
- Serve hot topped with sour cream, salsa, tomatoes, and avocado slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg