Happy first day of Fall (it’s official)! During the Autumn season I make a valiant attempt at stepping up my “cooking game.” The timing of this blog post is perfect because I have to teach a cooking class on Thursday night. I’m an active member of the Junior League of Dallas (JLD) and for the past 2 years I’ve volunteered at a transitional living center for young women called Our Friends Place (OFP). Every Thursday night my JLD team and I attend “group night” at OFP during which we host cooking and life skills classes. This Thursday is my turn to teach cooking, so I practiced making my dish on Sunday night with my sister. It turned out GREAT so I wanted to share the recipe with you guys. Chicken enchiladas are nutritious because they are high in protein and very filling. To make a lower calorie version, use reduced fat cream cheese and reduced fat shredded cheese. Hope you like! Lots of love, Brit
Ingredients
- 1 whole, cooked rotisserie chicken
- 1 can of Hatch Fire-Roasted Tomato Enchilada Sauce (Regular)
- 1 can of Hatch Fire-Roasted Tomato Enchilada Sauce (Tex-Mex style)
- 1/2 onion (diced)
- 1 can of Rotel diced tomatoes
- 1/2 container of Chipotle flavored Philadelphia cream cheese
- 1 bag of corn or flour tortillas (if you use corn this is a gluten free dish)
- 1 bag of shredded cheese (Mexican style)
Instructions (5 Simple Steps)
- Shred the meat off of the rotisserie chicken and mix in a large bowl with diced onion, 1/4 bag of cheese and 1 can of Rotel diced tomatoes
- Spread a thin layer of cream cheese onto the tortilla, fill it will chicken mixture and roll it up
- Line pan with the Regular enchilada sauce then lay the enchilada rolls close together
- Cover the enchilada rolls with Tex-Mex (thicker) enchilada sauce and remaining shredded cheese
- Bake at 375 for 30 minutes
