Cheesy Chicken Enchiladas -- Choose gluten free enchiladas or low carb enchiladas!
These easy cheesy chicken enchiladas are easy to customize to your own dietary needs!
Ingredients
- 3 cups cooked chicken shredded or diced. (I used two 9 oz packs of pre-cooked Perdue Short Cuts, which worked out to 3.5 cups.)
- 8 oz brick cream cheese
- ½ cup sour cream
- One batch homemade enchilada sauce or one 20 oz can; be sure to choose a gluten free brand if necessary!: http://www.mashupmom.com/homemade-enchilada-sauce-from-fresh-tomatoes/
- 4 oz can diced green chiles
- 8 oz shredded cheese
- One pack gluten free corn tortillas or low carb wraps. Here I used 10 small corn tortillas and 2 large low carb wraps and made two separate dishes.
Instructions
- Cut cream cheese into chunks and stir in sour cream in large pan over medium heat until melted and combined.
- Stir in diced green chiles and ½ cup prepared enchilada sauce.
- Stir in chicken until nicely coated, then turn off heat.
- Spray a 9x13 baking dish with cooking spray. (Note: I used two smaller baking dishes here to cook up both varieties at once: One 11x7 pan and one 9x6.)
- Spread a little enchilada sauce at the bottom of your baking dish.
- Spoon chicken mixture down the center of each tortilla or wrap and top with a little shredded cheese.
- Roll up and place seam side down in pan. (Note: The corn tortillas will be much more pliable and easier to roll if you first warm them in the microwave for about 20 seconds.)
- Line filled tortillas up until you've used all the filling and your baking dish is full.
- Top with the rest of the enchilada sauce and then the rest of the shredded cheese.
- Bake at 350 degrees for 35 minutes, or until cheese is starting to brown.
- Serve with sliced avocado or guacamole, and: Enjoy!