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Dr. Abby

Chicken Enchiladas

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Servings: 12 enchiladas
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 Eggs slightly beaten
  • 1 package softened cream cheese
  • 2 cans green chiles
  • 1 lb cooked shredded chicken rotisserie works great
  • 3 tbsp taco seasoning 1 packet
  • 2 cups grated Monterey Jack/cheddar cheese
  • 12 soft taco size tortillas
  • 2 small cans red enchilada sauce
  • 1 bunch green onions opt

Method
 

  1. Soften cream cheese. Stir together with eggs, green chiles, chicken, taco seasoning, and 1/2 the cheese.
  2. Fill each tortilla with 3 tbsp filling and roll up.
  3. Pour a little enchilada sauce in bottom of greased 9x13 dish and place enchiladas seam side down.
  4. Pour the rest of the sauce over the op and sprinkle with remaining cheese.
  5. Bake at 350, 45-60 minutes. (May wait and add cheese after 1st 30 minutes then bake last 15)

Notes

  • These Freeze really well before cooking. It will take longer to cook from frozen or you can take out of the freezer and place in the fridge the night before to thaw out.
  • goes great with my restaurant style Mexican rice