- 12 Corn or flour tortillas
- 1 chicken breast, cooked and shredded
- taco seasoning, to taste
- 4 oz cream cheese
- 1 1/2 c. shredded cheddar cheese
- 1 15 oz. can green enchilada sauce, or preferred sauce, divided
Preheat oven to 425.
In a large skillet, heat tortillas in a single layer, stack and wrap in foil to soften.
Mix 1/2 of the can of enchilada sauce and all other ingredients in a mixing bowl.
Line a baking sheet with parchment paper, and spray with cooking oil.
Spoon chicken mixture into each tortilla, roll, and place seam side down on baking sheet. DO NOT OVER-FILL.
Once all tortillas are stuffed and lined up, spray lightly with cooking oil.
Bake for 18 min. Flip, and bake for an additional 5-7 min, until crispy.
Heat remaining enchilada sauce in saucepan, or microwave safe bowl.
Serve crispy enchiladas with enchilada dipping sauce, guacamole, sour cream, and salsa. Enjoy!
Jennifer's Recipe Blog 