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Easy Chicken Enchiladas

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"Adapted from Vera Bradley cookbook."

Serves 4-6 | Prep Time 20 minutes | Cook Time 45 minutes

Why I Love This Recipe

I found this recipe in a Vera Bradley cookbook. To cut time, I use a store-bought rotisserie style chicken. It's delicious and it makes me happy it took less time to make!

Ingredients You'll Need

1 tablespoon butter
2 (4 oz) cans chopped green chiles
1 medium sweet onion, chopped
1 tablespoon minced garlic
salt and pepper to taste
4 cups cooked rotisserie chicken, shredded
1 (8 oz) package cream cheese
6 large flour tortillas
3 cups Mexican style shredded cheese
1/2 pint of 1/2 and 1/2


Heat oven to 350 degrees. Spray 9-13 inch pan with non-stick cooking spray.

To make the chicken filling, melt the butter in a large skillet. Add the chiles, onion and garlic. Saute until tender, about 4 minutes. Add salt and pepper and saute 1 minute more. Stir in the shredded chicken and cream cheese and cook until all the cheese is melted. Remove from heat.

Fill each tortilla with chicken mixture and roll up. Place the seam side down in the pan. Cover enchiladas with shredded cheese. Enchiladas can be made to this point one day in advance and chill, covered in the fridge.

When ready to cook. Drizzle 1/2 and 1/2 over cheese-covered enchiladas. Bake for 45 minutes.

Pairs Well With

Serve with shredded lettuce, salsa, guacamole and chips.

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