These enchiladas wrap a cream-cheese, chicken, and green-chile filling in tortillas, then bake under green enchilada sauce and shredded cheese. The recipe makes 12 enchiladas.
Ingredients
- 1 (8 oz) package light cream cheese, at room temperature
- 2 (12.5 oz) cans white chicken breast, drained, or 10 oz cooked, skinless, boneless shredded chicken breast
- 1 (4 oz) can roasted, peeled green chiles
- 2 (10 oz) cans green enchilada sauce
- 12 white corn tortillas or Ole Extreme Wellness tortillas
- 1/2 cup light shredded cheese
- 3 green onions, diced (optional garnish)
- 2 tablespoons canned jalapeños, diced (optional garnish)
- Nonstick cooking spray
Fill and bake
- Preheat the oven to 350°F. Coat a 13-by-9-inch baking dish with nonstick spray.
- In a large bowl, stir together the drained chicken, softened cream cheese, and green chiles until well combined.
- Place 1/4 cup of filling on each tortilla. Roll it up and arrange it seam-side down in the baking dish. Repeat for all 12 tortillas.
- Pour the enchilada sauce evenly over the rolls and sprinkle the shredded cheese over the sauce. Add the green onions and jalapeños if desired.
- Bake for 20 minutes, until bubbly. Since the filling contains previously cooked chicken, confirm the centers reach 165°F (74°C) before serving.
