Rotisserie Chicken and Cream Cheese Enchiladas with Tomatillo Sauce

by itsalldelicious

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.

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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? 😉

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Use about 3 ounces of room temperature cream cheese and mix in the onion, carrot, and bell pepper mix, along with the wilted spinach.

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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.

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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.

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Be sure to coat your tortillas with the sauce before filling them with the mixture. This will keep them from tearing.

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Once you’ve coated the tortillas, fill them up!

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Once you’ve filled all the tortillas, top with the rest of the tomatillo sauce and the rest of the grated cheese.

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Pop em’ in a 375 degree oven for 25-30 minutes.

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Mmmmm these look just too good! Top with a dollop of sour cream and serve with guacamole!

Recipe:

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)

Screen shot 2013-05-01 at 1.09.30 PM

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