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Easy, tasty, and almost (but not quite) as good as mom’s.
Grease a baking dish and preheat the oven to 350F.
In a small sauce pan, melt the cream cheese and salsa together. Once the mixture is more or less homogeneous, toss in the garlic, (cooked) chicken, and spices. Stir together and heat through.
Spread about a fourth of the mixture on a tortilla. Roll up the tortilla and filling, then place in the baking dish, seam side down. Repeat with the rest of the tortillas.
Sprinkle the enchiladas with cheese. Bake for about 20 minutes. And enjoy!
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sierrasnowsoaps on 5.7.2010
This was just delish! I added quite a bit more cayanne and it heated up the whole house. My 16 dd loved it. So now when I roast a chicken we can have mash potatoes, then enchiladas, then chicken noodle soup.
Thanks,
Michelle in NV
Trish H on 3.7.2010
I have been using this with whole grain tortillas and tonight i will be trying it with fat free creme cheese, and adding corn and black beans and canned green echillis
Great recipie! Thanks!