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Day 2 Dinner – Cheese & Chicken Enchiladas

Author Carrie Hill

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

  1. Preheat oven to 350 degrees
  2. Prepare a baking dish or pan with tall sides by spraying liberally with Pam
  3. In a medium bowl combine the chicken, softened cream cheese, and green chiles and mix well.
  4. Wrap the tortillas in a wet kitchen towel and microwave for 1 minute
  5. 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.
  6. Repeat with all of your tortillas
  7. Cover filled tortillas with your can of green enchilada sauce
  8. Sprinkle over the rest of the shredded cheese
  9. Bake for 30 minutes
  10. Enjoy