Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.
*For testing purposes, we used Melissa's Fire Roasted Chiles.
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I made these enchiladas after coming home from a week long vacation and was tired of spending lots of money on very mediocre meals. However, I wanted something fast, simple and delicious and this recipe is just that. I used a rotisserie chicken and doubled the cumin and added some chipotle chili pepper. It was absolutely delicious!! I also grated a little smoked provolone on top before I put them in the oven. I had leftovers for my lunch the next day and I think it tasted even better! These enchiladas are much better than some I have spent a whole lot more time on.
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