Description
Creamy and delicious. You can’t go wrong with these enchiladas. They are a family favorite and super easy.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 2 to 2.5 pounds cooked shredded chicken
- 1/2 onion, chopped
- 4 gloves garlic, minced
- 1 (4oz) can green chiles
- 1 (4oz) jar of pimentos
- 4 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup salsa
- 3 cups Mexican style shredded cheese, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot sauce
- 1 package taco sized flour tortilla shells
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Spray one 9 by 13 pan or two 8 by 8 pans with cooking spray an set aside.
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Saute onions for 5 minutes. Add minced garlic and cook another minute. Remove from heat and set aside
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For the sauce, in a medium sized bowl mix together softened cream cheese, plain Greek yogurt, green chilies, pimentos, salsa, onion and garlic, salt, pepper and hot sauce.
5. In a large bowl mix together cooked chicken, 1/2 cup cheese and 1 cup of the sauce.
6. Now you are ready to assemble the enchiladas. Take a tortilla. Scoop about 1/2 cup of chicken mixture onto a tortilla, add a little cheese and then roll it up and place it into your greased pan. Repeat until you have made 10 enchiladas.
7. Once you have all of your enchiladas in the pan, pour remaining sauce over enchiladas.
8. Top with the rest of the cheese.
9. Cover with foil and bake for 35 to 40 minutes.
Notes
To Freeze: Assemble the enchiladas, but do not bake. Cover your pan with plastic wrap and then the lid or foil if your pan does not have a lid. Freeze.
When read to prepare: Thaw in the refrigerator for 36 to 48 hours. Bake as directed, adding 10 minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main dish