Rotisserie White Chicken Cheese Enchiladas
Serves 10
Directions
- 1Combine the cream cheese, green chilis, cream of chicken soup, garlic powder, onion powder, black pepper, and salt in a saucepan.
- 2Whisk the ingredients in the saucepan while heating until combined.
- 3Mix in the chicken stock to the sauce mixture.
- 4Whisk some of the warm sauce into the bowl of shredded chicken to moisten it.
- 5Roll the shredded chicken mixture into the tortillas and arrange them in a 9x13-inch baking dish.
- 6Pour the remaining sauce over the assembled enchiladas.
- 7Sprinkle the top with shredded sharp cheddar cheese.
- 8Bake in an oven preheated to 375°F for 20-25 minutes.
- 9Remove from the oven, garnish with fresh cilantro, and serve.
Ingredients
- 1 block cream cheese
- 2 can green chilis
- 1 can cream of chicken soup
- garlic powder
- onion powder
- black pepper
- salt
- 1 1/4 cup chicken stock
- shredded cooked chicken
- 10 whole fajita-size flour tortillas
- sharp cheddar cheese
- fresh cilantro (optional)
Equipment
saucepanwhiskmixing bowl9x13 baking dishoven
Tips
- You can use pepper jack cheese instead of cheddar if you prefer.
- Serve with extra sauce for dipping.
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