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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Better than eating out! Ingredients:
10 -15 flour tortillas or 10 -15 corn tortillas |
1 (15 ounce) can green enchilada sauce |
1 -2 cup shredded cooked chicken meat |
8 ounces cream cheese |
1 (3 ounce) can diced jalapenos |
8 ounces shredded cheddar cheese or 8 ounces monterey jack cheese |
1 cup shredded lettuce |
1 avocado |
Directions:
1. Preheat oven to 400 degrees.
2. In a large skillet over low to medium heat, slowly melt cream cheese. Mix in diced jalapenos and chicken.
3. Grease a 2 qt baking dish.
4. Place about 10 tortillas on a plate and cover with a wet paper towel. Microwave for 20 seconds to soften them.
5. Place about 1 tablespoons of cream cheese mixture into each tortilla and roll tight. Place in casserole. Continue this process until casserole is full of rolled up enchiladas.
6. Pour enchilada sauce to cover all enchiladas.
7. Sprinkle shredded cheese over the top of casserole.
8. Bake for about 20-25 minutes, until bubbly but cheese is not burned.
9. Garnish with shredded lettuce and raw avocado slices.
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