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
- 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
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