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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Our favorite use of leftover chicken or turkey. Ingredients:
4 ounces light cream cheese, softened |
2 tablespoons milk |
1/2 teaspoon cumin |
1/2 teaspoon salt |
7 ounces diced green chilies |
2 cups cooked chicken or 2 cups cooked turkey, diced |
8 corn tortillas |
12 (14 ounce) cans green enchilada sauce |
4 ounces shredded cheddar cheese or 4 ounces monterey jack cheese |
Directions:
1. Heat oven to 350°F.
2. Mix cream cheese, milk, cumin and salt until smooth. Mix in chilies and chicken or turkey.
3. Put two corn tortillas between sheets of paper towel. Microwave 30 seconds to soften.
4. Place 1/8 of chicken mixture on each tortilla. Roll up and place in greased casserole dish. Repeat with remaining tortillas. Pour sauce over enchiladas.
5. Cover pan with foil and heat for 20 minutes. Remove foil and sprinkle with cheese. Heat 5 minutes or until cheese melts.
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