Easy Chicken Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 1 Onion diced finely, small

• Dairy

  • 1 8 oz bag Cheese
  • 4 oz Cream cheese

Found on leavingtherut.com

Ingredients

• 1 whole rotisserie chicken with all the meat picked off and shredded.
• 1 pack small tortillas (you need 16-18) If you use corn tortillas this recipe is gluten free.
• 2 cans of your favorite enchilada sauce or one can of enchilada sauce and on can/jar taco sauce.
• 4 oz Cream cheese softened
• 1 8 oz bag of shredded cheese, divided into two equal portions.
• 1 small onion diced finely (optional)
• Toppings of your choice: sour cream, salsa, guacamole or diced avocado.

Directions

• Start off with your shredded chicken in a mixing bowl.
• Add all of the onion, approximately ⅓ of the enchilada sauce, and half of the shredded cheese to your chicken. Mix well.
• Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer.
• Spread approximately 1 tsp of cream cheese onto a tortilla.
• Fill to desired amount with chicken mixture.
• Roll tortilla.
• Place in baking dish with the seam down so it does not unroll. repeat with tortillas until chicken mixture is gone, (approximately 16-18 enchiladas)
• Arrange as needed to fill the baking dish.
• Cover with remaining enchilada sauce and top with remaining shredded cheese.
• Bake at 350 for 45 minutes.