Ingredients
- 1 (10-ounce) can red or green enchilada sauce
- 2 tablespoons salted butter
- ½ cup chopped yellow onion
- 1 (4-ounce) can diced green chiles
- ¼ cup Favorite Homemade Salsa or salsa of your choice
- ½ (8-ounce) package cream cheese, cut into cubes
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¾ cup shredded cheddar cheese
- 2½ cups shredded cooked chicken
- 8 (8-inch) flour tortillas
- 1 cup shredded pepper Jack or Monterey Jack cheese
- Optional toppings: chopped fresh cilantro, shredded lettuce, sour cream
How to Make It
- Preheat the oven to 375°F. Pour one-quarter of the enchilada sauce into a 9 × 13-inch casserole dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and green chiles and cook for 3 minutes. Add the salsa and cream cheese and stir with a spatula until the cream cheese has melted. Add the salt, cumin, and black pepper. Stir in ¼ cup of the cheddar cheese and the chicken.
- Place about ¼ cup of the mixture in the center of a tortilla and roll up the tortilla. Place the tortilla seam side down on top of the enchilada sauce in the baking dish. Repeat with the remaining tortillas.
- Top the tortillas with the remaining enchilada sauce and sprinkle the remaining cheddar and the pepper Jack cheeses on top.
- Cover the pan with aluminum foil and bake for 15 to 20 minutes, or until the cheese has begun to melt. Remove the foil and bake for 10 minutes more, or until the cheese is bubbling. Remove from the oven and top with toppings of your choice. Enjoy while hot.
