easy chicken enchiladas
If you are looking for an easy, filling family-friendly meal, you can’t do much better than these easy Chicken Enchiladas you can make ahead. Our step by step directions will make this a “can’t miss recipe” that everyone will love.
yield
4 serving(s)
method
Bake
Ingredients For easy chicken enchiladas
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16montecito 6″ white corn tortillas
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cooking spray
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1 can(14.5 oz) sun harvest organic diced tomatoes in juice
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1/2 tspdried oregano
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1/2 tspcumin
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1/2 tspgarlic powder
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1/2 tspchili powder
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1 ccooked and chopped chicken
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3 ozcream cheese
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1/2 cfirst street natural fancy shredded cheddar cheese
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1/2 cfirst street sour cream
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chopped fresh cilantro for garnish
How To Make easy chicken enchiladas
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1In a bowl, combine tomatoes, oregano, cumin, garlic powder and chili powder. Start with ¼ teaspoon chili powder and add more to taste. Set aside.
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2In 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.
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3In a saucepan, combine cream cheese and chicken. Add ⅓ cup tomato mixture and heat on medium heat until melted and smooth. Stirring constantly.
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4Spoon 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.
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5Spread tomatoes on top of tortillas and sprinkle with cheese.
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6Bake for 25-35 minutes or until cheese is melted and heated through.
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7Serve with sour cream and chopped fresh cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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