Ingredients

The following ingredients have 6 Servings
  • 1-2 Tablespoons olive oil
  • 1 small onion, (finely diced)
  • 2 teaspoons minced garlic
  • 1 store-bought rotisserie chicken
  • 4 ounce can diced green chiles
  • 1/4 cup sour cream
  • 10-12 soft-taco sized flour tortillas, ((or corn tortillas))
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 block (4 ounces) cream cheese, (softened to room temp)
  • salt and pepper, (to taste)
  • 2 cups shredded Swiss cheese
  • dried parsley, (for topping (optional))
  • lettuce, cilantro, diced tomatoes, sliced olives, salsa, taco sauce, Pico de Gallo

Instruction

  • Preheat oven to 350f degrees. Spray a 9x13-inch baking dish with nonstick cooking spray
  • Heat olive oil in a large skillet over medium heat. Add in onion and saute for about 5 minutes (until tender.)
  • Stir in garlic and saute for another minute.
  • Stir in diced chicken, green chiles and sour cream.
  • Season the mixture with salt and pepper. Continue to stir until warmed through (about 5-6 minutes.) Take off heat.
  • Wrap corn tortillas in a paper towel and warm in the microwave for about 30 seconds.
  • Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll up and place seam side down into prepared baking dish. You should be able to get about 10-12 enchiladas from this.
  • In the same skillet, over medium heat, melt 2 tablespoons butter. Whisk in flour until thickened.
  • Slowly pour in milk and whisk until sauce gently boils and thickens. Season with salt and pepper (note: I like to use garlic salt here)
  • Whisk in softened cream cheese. Continue to whisk until smooth.
  • Pour sauce over prepared enchiladas.
  • Top with shredded Swiss cheese. Sprinkle dried parsley on top (optional)
  • Bake covered for about 25-30 minutes until heated through and bubbly.