I’m a huge fan of re purposing leftovers into a completely different meal. My kids and husband aren’t huge fans of leftovers, so when I can camouflage them, it’s a good thing.
These chicken enchiladas are cheesy and yummy, and extremely easy to put together. You can use either flour or corn tortillas, but corn seems to have a better taste with the chicken and cheese. Corn tortillas also seem to hold up better. They don’t get gummy when they bake in the enchilada sauce.
Day 2 Dinner – Cheese & Chicken Enchiladas
Ingredients
- 2 Cups Cooked Chicken shredded
- 1/4 Cups Cream Cheese softened
- 1 4 oz can diced green chiles undrained
- 3 Cups Cheddar Cheese shredded
- 12 Small Corn Tortillas
- 1 15 oz Can Green Enchilada Sauce
Instructions
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Preheat oven to 350 degrees
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Prepare a baking dish or pan with tall sides by spraying liberally with Pam
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In a medium bowl combine the chicken, softened cream cheese, and green chiles and mix well.
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Wrap the tortillas in a wet kitchen towel and microwave for 1 minute
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Lay the tortillas out and scoop 2 Tbsp out in the middle of your tortilla. Cover with a sprinkling of cheddar cheese and roll up gently. Place seam side down in your pan.
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Repeat with all of your tortillas
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Cover filled tortillas with your can of green enchilada sauce
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Sprinkle over the rest of the shredded cheese
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Bake for 30 minutes
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Enjoy
