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)

1. 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
2. Spread a thin layer of cream cheese onto the tortilla, fill it will chicken mixture and roll it up
3. Line pan with the Regular enchilada sauce then lay the enchilada rolls close together
4. Cover the enchilada rolls with Tex-Mex (thicker) enchilada sauce and remaining shredded cheese
5. Bake at 375 for 30 minutes