Green Chile Enchiladas
(Adapted from I Heart Nap Time)
- 8-10 large flour tortillas
- 2-3 cups shredded cooked chicken (about 2 large chicken breasts)
- 1-2 tsp. garlic powder, your preference
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (4.5 oz) can of diced green chilis
- 4 ounces of cream cheese, softened
- 2 tbps. lime juice
- 1 (10-ounce) can green chile enchilada sauce
- 1 1/2 cups shredded jack cheese, divided
- Fresh cilantro (optional)
In a large bowl combine the softened cream cheese, spices, chicken, diced green chilis, lime juice, and 1/2 c of the shredded jack cheese. Stir until well blended.
Heat the oven to 350 degrees.
Pour a small amount (1-2 Tbsp?) of the enchilada sauce in the bottom of a greased 9x13 pan and spread it around. Warm 2-3 tortillas a time in the microwave, then put 2-3 Tbsp. of the chicken filling into each one. Roll them up and place them in the 9x13 dish.
Pour the remaining enchilada sauce over the rolled enchiladas, then top with the remaining jack cheese. Cover with foil and bake for 15 minutes. Remove the foil and back for an additional 10-15 minutes, until the cheese is bubbly. Remove from oven and garnish with fresh cilantro if desired.
