Grilled chicken is great anytime, and you can't resist the recipe Amy Allen joined Chef Alli for this week!
8 ounces of cream cheese
1 cup of sour cream (can use light, if preferred)
1 rotisserie chicken, shredded
1 can of diced green chilies
2 Tablespoons of green salsa (Mrs. Renfros)
1 teaspoon of garlic powder
3 cups of Mexican-style shredded cheese, divided use
Salt and pepper, to taste
8 medium flour tortillas
2 cans green enchilada sauce, 10 ounces each
In a large mixing bowl, whisk cream cheese and sour cream together until smooth. Stir in shredded chicken, green chilies, salsa, garlic powder and 2 cups of cheese; season mixture to taste with salt and pepper.
Divide prepared chicken mixture evenly between tortillas, spreading mixture down the center of each tortilla, then rolling up. Place enchiladas into greased 9 x 13 baking dish, seam side down. Top enchiladas with both cans of enchilada sauce, then sprinkle with remaining cup of cheese.
Cover with foil and bake in preheataed 375 oven for 30-35 minutes. Uncover for the last 5 minutes of baking time to let cheese melt.
Enjoy! Amy and Alli