Cheese Tortilla Enchiladas

This recipe was originally done by keto daily. I followed it to a t, except for the filling.

For mine I used one whole rotisserie chicken’s meat, added some FlavorGod Taco Tuesday seasoning, and 8oz cream cheese.

I loved how quick and simple this was to put together (partially because I already had the chicken pulled and frozen). The only downfall would be the difficulty of doing it in a large batch since it takes 7 minutes to cook each batch of cheese “tortillas.”

What you’ll need for a batch of 12 enchiladas (I didn’t use exact measurements):

One rotisserie chicken (I want to try ground beef next time and I’m guessing 2lb)

8 oz cream cheese

4 oz can of diced green chiles

3 Tbsp taco seasoning

6 cups shredded Mexican blend cheese

3/4 Cup red enchilada sauce

Preferred toppings- we used sour cream, green onions, avocado, and black olives

Preheat oven to 350

-Mix rotisserie chicken, seasoning, green chiles (drained), and softened cream cheese in a bowl and set aside

-Cut parchment paper to fit cookie sheet and then cut again in half

-Use 1/2 cup of shredded cheese per tortilla and shape into 4 circles

-Cook tortillas for 7 minutes or until outer edges are lightly browned

-Remove from cookie sheet and fill with chicken mixture off to one side

-Roll into enchiladas and place on plate

-Once all are rolled, top each tortilla with 1Tbsp warmed enchilada sauce

-Finish by topping with your favorite accompaniments like sour cream and guacamole

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