Cream Cheese Chicken Enchiladas

Ingredients

• 2 cups pre-cooked rotisserie chicken
• 8 ounces cream cheese
• 1/2 cup sour cream
• 1 tablespoon finely chopped onion
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 cups shredded cheddar cheese
• 4 ounces green chilies
• 10 tortillas
• 20 ounces red or green enchilada sauce

Instructions

• Preheat oven to 350 degrees.
• De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
• In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. 
• Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
• Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
• Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.