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Easy Chicken Enchiladas
1 deli-style roasted chicken, deboned and chopped
1 (12 ounce) container soft cream cheese
Cumin, chile powder, garlic salt, pepper
1 (10 ounce) can green chile enchilada sauce
8-10 corn tortillas
1 cup colby-jack blend shredded cheese
Combine chicken and cream cheese. Season to taste.
Spread 1/4 cup enchilada sauce in bottom of 9 x 13-inch baking dish.
Scoop filling into tortillas, roll and lay seam side down in baking dish.
Pour remaining sauce over tortillas.
Sprinkle with shredded cheese.
Bake at 350 degrees F for 30 minutes.
Deli Chicken Recipes