easy chicken enchiladas

How To Make easy chicken enchiladas

• 1

  In a bowl, combine tomatoes, oregano, cumin, garlic powder and chili powder. Start with ¼ teaspoon chili powder and add more to taste. Set aside.
• 2

  In a nonstick pan, spray cooking spray and heat on medium high. Add a corn tortilla to the pan, let heat for 5 seconds and lift up the tortilla and add another. Repeat, placing one tortilla under the next, until all 16 tortillas are heated. Remove from heat and place onto a plate.
• 3

  In a saucepan, combine cream cheese and chicken. Add ⅓ cup tomato mixture and heat on medium heat until melted and smooth. Stirring constantly.
• 4

  Spoon chicken mixture lightly onto a tortilla and wrap it, seam side down, and place it into a pan coated with cooking spray. My square pan held 16 tortillas. Repeat until the pan is full.
• 5

  Spread tomatoes on top of tortillas and sprinkle with cheese.
• 6

  Bake for 25-35 minutes or until cheese is melted and heated through.
• 7

  Serve with sour cream and chopped fresh cilantro.
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