Rotisserie Chicken and Cream Cheese Enchiladas with Tomatillo Sauce
Yum Yum Yum! Made these last night and I just can’t get enough! I mean, what’s better than cream cheese, colby jack cheese, veggies, and chicken?
Start by mincing about a cup of carrots, onion, and bell peppers.
Start by sautéing the onions and then throw in the carrots and bell pepper. Also chop up some baby spinach and throw that into a pan to wilt. I used about three big handfuls…can you tell I don’t measure everything? 😉
Use about 3 ounces of room temperature cream cheese and mix in the onion, carrot, and bell pepper mix, along with the wilted spinach.
Add in about 2 cups of rotisserie chicken & 3/4 cup of grated Colby Jack cheese. Reserve another 3/4 cup to top the enchiladas with.
To make the tomatillo sauce, use a cup of tomatillo hot sauce and two cups of green chile enchilada sauce. Mix them together in a separate bowl. Add 3 tablespoons of the tomatillo sauce to the chicken and veggie mixture, along with a teaspoon of cumin and 1/4 teaspoon of cayenne pepper.
Be sure to coat your tortillas with the sauce before filling them with the mixture. This will keep them from tearing.
Once you’ve coated the tortillas, fill them up!
Once you’ve filled all the tortillas, top with the rest of the tomatillo sauce and the rest of the grated cheese.
Pop em’ in a 375 degree oven for 25-30 minutes.
Mmmmm these look just too good! Top with a dollop of sour cream and serve with guacamole!
1 cup carrots (minced)
1 cup bell pepper (minced)
1 cup onion (minced)
2 cups rotisserie chicken
3 oz. cream cheese (room temperature)
1 1/2 cup Colby Jack cheese (grated)
2 handfuls of chopped spinach
1 cup tomatillo hot sauce
2 cups green chile enchilada sauce
1 tsp cumin
1/4 tsp cayenne pepper
8-10 Tortillas (I used half corn, half flour)