I love making these easy chicken enchiladas with leftover chicken from a rotisserie (or smoked) chicken. My husband picks the chicken. We put it into small 1 inch pieces and put it in the fridge for these easy enchiladas and other easy chicken dishes. This is a great recipe to make with leftover chicken. These enchiladas are so creamy and delicious.
When filling the enchiladas, you can fill them a lot or a little, depending on how hearty of a meal you are making. What I mean is, if this is the only thing you are serving, you may fill them fuller to make a full meal. But if you are serving them with sides, you may fill them less, so that everyone will have room for side dishes.
making easy chicken enchiladas
2 cups leftover chopped chicken (we use chicken from a rotisserie or smoked chicken)
1 teaspoon cumin
1 teaspoon chili powder
2-4 medium size tortillas
1 -8oz shredded cheddar cheese
16 oz sour cream
1 jar salsa (can also use picante sauce)
1 – 8 oz soft cream cheese
Preheat the oven to 350 degrees.
Add the chicken, cumin and chili powder together. Make sure the chicken is chopped into bite size pieces.
Mix together and add in 1/2 the cheese and mix.
In a separate bowl, mix the sour cream and salsa.
Place a layer of the sour cream and salsa on the bottom of the pan you will be baking the enchiladas in.
Take the tortillas and spread a layer of cream cheese on the tortilla (about a tablespoon amount).
Add 2 tablespoons of sour cream/salsa mix.
Add a good portion of chicken mix on the tortilla (about 3-4 tablespoons).
Roll up the tortilla, and close it, then place into pan.
Repeat until the pan is full.
Pour the remaining sour cream/salsa mix on top of the tortillas.
Spread the remaining cheese on top of the tortillas.
Bake for 30 minutes or until golden brown at 350 degrees.
Serve and enjoy!