Jalapeno Cream Cheese Enchiladas
Quick and easy enchiladas are made with jalapeno cream cheese and rotisserie chicken.
Servings: 3
Ingredients
- 1-1 1/2 cup shredded rotisserie chicken
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons diced green chilies, undrained
- salt and pepper to taste
- 1 can red or green enchilada sauce, divided
- 6 flour tortillas
- 4 ounces jalapeno cream cheese
- 3 tablespoons sour cream, optional
- 1-1 1/2 cups shredded cheese, divided
- 2.25 ounce can sliced black olives, drained
- Optional toppings could include chopped scallions, sour cream, avocado or cilantro.
Instructions
- Preheat oven to 350°. Lightly spray 8 x 8 pan with non-stick cooking spray and set aside.
- Mix shredded chicken and spices together (if you like spicy enchiladas - you may want to increase the amount of spices). Add diced chilies and mix.
- Pour 1/2 can of enchilada sauce in the bottom of the 8 x 8 pan.
- Spread jalapeno cream cheese down the middle of each flour tortilla. Spread sour cream on top of cream cheese, if using (could also use more of the jalapeno cream cheese).
- Spoon about 1 - 1 1/2 tablespoon of meat mixture on top of cream cheese and sour cream. Sprinkle 1 tablespoon of shredded cheese on top of meat mixture. Roll up and place in the pan, seam side down. Pour remaining enchilada sauce over the tortillas.
- Bake, uncovered, for 20-25 minutes at 350°, until heated through and the sauce is bubbling around the edges.
- Remove from the oven, sprinkle 1 cup of shredded cheese over enchiladas and return to the oven for 5 minutes or until cheese is melted. Top with sliced black olives, or toppings of your choice. Could also serve with lime wedges.
Notes
If you prefer more sauce in your enchiladas, use 2 cans. Pour 1 can in before you place the rolled up tortillas in the pan and 1 can in after.
Cooking the enchiladas uncovered creates a slightly crunchy texture on the tortillas. If you prefer your enchiladas soft, cover the pan with foil before baking.