Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas

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Ingredients

  • 3 cups Shredded Rotisserie chicken
  • 4 ounces cream cheese, room temperrature
  • 1/3 cup sour cream
  • 1 teaspoon chili powder
  • 1/4 tsp cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 Flour tortilla
  • 1.5 cup shredded Arla® Havarti Cheese
  • 1 can of green chili sauce

Instructions

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, stir together the sour cream and cream cheese until smooth. Stir in 1/2 C of the Havarti, the chili powder, cumin, onion powder, garlic powder, and salt and pepper.
  3. In a medium skillet, warm the enchilada sauce until it just starts bubbling around the edges. Wrap the tortillas in a damp paper towel and microwave for 30 seconds so that they are soft and pliable.
  4. Dip each tortilla half way into the warm enchilada sauce, then lay flat on the counter. (lay down some parchment or foil for easier clean up.) Place about 1/3 C of the chicken filling onto the sauced side of the tortilla, then roll up to close. Place the enchilada into a 9X13 pan and repeat with the remaining tortillas.
  5. Pour the remaining enchilada sauce over the top and then sprinkle with the rest of the cheese. Bake at 375 for 30 minutes, or until cheese is melted and bubbly.

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