Chicken Enchiladas with creamy red sauce
★★★★★ 1 vote5
·1 rotisserie chicken from your local store (de-boned & shredded)
1 can(s)ro*tel tomato w/ green chili (drained)
1 mediumwhite onion (diced)
1 Tbspminced garlic
1 can(s)green chili's diced (small can)
1 pkgcream cheese (or 1/2 cream cheese & 1/2 velveeta queso cheese)
6taco sized flour tortillas
3 cquesadilla cheese or monterey jack cheese
1 can(s)red enchilada sauce
·couple of splashes of half and half
How to Make Chicken Enchiladas with creamy red sauce
- Preheat oven to 350. Lighly spray 9 x 13 baking pan.
Saute onion, garlic, green chili and tomato in a little olive oil for about 4 minutes. Add salt, pepper, cumin or other seasoning to taste and saute one more minute. Add cream cheese and/or Velveeta. Stir until melted. Add shredded chicken and mix well.
- Fill each tortilla with a spoonful of chicken mix, roll up and place (seam side down) in baking dish. Repeat until all six are filled.
- In a bowl, whisk together enchilada sauce and a splash or two of half and half. You can double the sauce depending on how "saucy" you like it. Drizzle or pour sauce over enchiladas. Sprinkle shredded cheese over the top. Bake for 30 to 35 minutes.
- I served mine with Spanish Rice. Very satisfying!