My best friend made a dip a long time ago with cream cheese mixed with salsa, cold! I thought it looked awful! But she made me try it! ("shut up you big baby, taste it!" Lol!) The flavor was awesome! So I thought what if you put taco flavored chicken in it? Tried that as a dip, too! yum!
So I'd never made enchiladas before, but I knew I liked that so, that is where this recipe came from! Hope you enjoy it as much as we do!
Cube chicken very small (1/2-inch cubes). I used boneless thighs, trimmed of fat. Preheat oven to 350.
Mix chicken In a bowl with oil & spices until completely coated. Set aside. Start heating skillet over med to med- hi heat.
Put cream cheese & 1/3 jar of salsa in a microwaveable bowl on melt function for proper time. (If you don't have that function, just do 30 second intervals until you can blend cream cheese & salsa. It will have a few lumps.)
Cook chicken until you don't see any pink. Watch closely, cooks fast. Mix chicken, drained with slotted spoon, into salsa mixture. Save drippings.
Spray a 9x13 baking dish with cooking spray. Put a thin layer of salsa on bottom of dish.
Spoon mixture toward one end of tortilla, roll up and put seam side down in dish, leaving space in between. (I made 6). Spoon remaining salsa over tools then sprinkle with shredded cheese. Pour any remaining drippings over top.
Bake for 15 minutes or more uncovered, until cheese is melted. Serve with sour cream & diced fresh avocado. Enjoy!