Creamy Chicken Enchiladas

Easy dinner meal with a little kick.


No servings information available


2 (10 oz) cans Ro-Tel diced chiles and tomatoes, divided 2½ c chopped cooked chicken 1 (8 oz) package cream cheese, softened 5 green onions, thinly sliced 1 (8 oz) container sour cream 8 (10 in) flour tortillas 1 c (4 oz) shredded Mexican 4 cheese blend Garnish: green onions

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Stir together ¼ c diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chilies and sour cream; set aside. Wrap tortillas in paper towels; microwave on high 15 seconds or until warm. Arrange chicken mixture evenly down center of tortillas; roll up and place, seam side down in a lightly greased 13 x 9 x 2 in baking dish. Bake, covered for 30 minutes. Uncover and pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes; let stand 15 minutes. Garnish, if desired.