Chicken Cream Cheese Enchiladas

By jmartin

Ingredients

• c. pre-cooked rotisserie chicken, shredded
• 1 8 oz. package reduced fat cream cheese, cubed
• 1/2 c. reduced fat sour cream
• 1 Tbs. onion, finely chopped
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1 1/2 c. shredded cheddar cheese
• 1 (14 oz.) can green chilies
• 8-10 gluten free flour or corn tortillas
• 20 oz. El Pinto green chili sauce

Details

Servings 8
Adapted from glutenfreechecklist.com

Preparation

Step 1

Preheat oven to 350°F. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken you can use 3 to 4 cooked chicken breasts. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 c. cheddar cheese. Heat until the cheese is completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour green chili sauce over the rolled gluten free tortillas. Sprinkle remaining cheese on top of enchiladas and bake uncovered 20-25 minutes.