In celebration of Cinco de Mayo this weekend, I made these creamy little babies! I made a side of "Spanish Rice" by just making some brown rice and adding in some salsa, cumin, and chili powder. Much better than some of the boxes or bags of it you can get with all the added junk in it. Enjoy!
Creamy Chicken Enchiladas
Ingredients
corn tortillas (gluten free)
3 cups shredded cooked chicken
1 clove minced garlic
1/4 tsp chili powder
1/4 tsp cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup diced green chili (4.5 oz can)
8 oz cream cheese softened
1 juiced lime
1 14 oz can green Chile enchilada sauce
1/2-1 cup shredded pepper jack cheese
cilantro (optional)
Instructions
-Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined.
-Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in.
-Spoon 2-3 tbsp into each tortilla, roll it up, and place in the 9x13 dish.
-Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese. Cover with foil.
-Bake at 350 for 15 minutes. Remove foil and bake for 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro.
