Ingredients

The following ingredients have 7 Servings
  • 1 (14-ounce) can green enchilada sauce
  • 8-10 flour or corn tortillas
  • 2-3 cups shredded cooked chicken (, about 4 chicken breasts)
  • 4 ounces cream cheese (, softened )
  • 1 (4.5-ounce) can diced green chiles (, about 1/2 cup)
  • 1 Tablespoon fresh lime juice (, optional)
  • 1 clove garlic (, minced)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded cheese (, I prefer a mix of cheddar or pepper jack)

Instruction

  • Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9x13-inch pan and set aside.
  • In a medium bowl, stir chicken, cream cheese, garlic, chili powder, cumin, salt, pepper, lime juice, and green chiles until combined.
  • Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. You may also add 1 Tablespoon cheese inside the tortilla, if desired. Place into the pan.
  • Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
  • Top with cilantro and desired toppings, if desired. Serve while warm.