Enchiladas - Chicken

By grammadot

paula dean

Ingredients

• 1 Roasted Rotisseire chicken
• Spanish Rice (recipe follows)
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 8oz package cream cheese room temperature
• 1 8oz package Monterey Jack cheese with peppers, shredded and divided
• 1 8oz package sharp Cheddar cheese, shredded and divided
• 1 package burrito-size flour tortillas
• 1 10oz can mild enchilada sauce

Preparation

Step 1

Preheat oven to 350. Spray a 13x9 inch baking dish with non-stick cooking spray.
Remove and discard sking and bones from chicken. Coursely chop chicken.
In a large bowl, combine chopped chicken, spanish rice, soup, sour cream, cream cheese, 1 1/2 cups shredded Monterey Jack cheese and 1 1/2cups cheddar cheese. Spoon mixture evenly down center of each tortilla; wrap to completely enclose filling. Place seam side down in prepared baking dish. Pour enchilada sauce evenly over tortillas. Cover, and bake for 30 minutes. Uncover, sprinkle evenly with remaining cheeses, and bake for 10 minutes longer or until hot and bubbly. Serve with sour cream if desired.
*Spanish rice
1 Box Spanish Rice
1 2/3 cups water
1/3 cup prepared salsa
1 tbs butter
Combine water, salsa and butter in saucepan. Bring to boil and stir in rice. Cover and reduce heat and simmer for 20 minutes. Remove from heat and fluff with fork. Allow to cool and use in enchilada recipe.