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.
- 2 Cups Cooked Chicken, shredded
- 1/4 Cups Cream Cheese, softened
- 1 4oz can diced green chiles, undrained
- 3 Cups Cheddar Cheese, shredded
- 12 Small Corn Tortillas
- 1 15oz Can Green Enchilada Sauce
- Preheat oven to 350 degrees
- Prepare a baking dish or pan with tall sides by spraying liberally with Pam
- In a medium bowl combine the chicken, softened cream cheese, and green chiles and mix well.
- Wrap the tortillas in a wet kitchen towel and microwave for 1 minute
- 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.
- Repeat with all of your tortillas
- Cover filled tortillas with your can of green enchilada sauce
- Sprinkle over the rest of the shredded cheese
- Bake for 30 minutes