Enchiladas are one of those feel good comfort dishes. There is nothing more satisfying than sitting down to a Creamy Chicken Enchilada Dinner! Thanks again to Rudi's Gluten Free Tortillas. This is a great dish to make with rotisserie chicken or you can use leftover chicken that you have hanging out in your fridge.
1/2 LB Cooked Chicken, Shredded.
1 Tomato, Chopped
5 Green Onions, Chopped
1/2 Green Pepper, Chopped
1/2 Serrano Pepper, Minced
2 Garlic Gloves, Crushed
1/2 C Cilantro, Chopped
1 Lime, zested and juiced
1 Container Philadelphia Cooking Creme (I use the plain but the Santa Fe would be awesome too!)
1 TSP Chicken Base
1/2 C Water
1 TSP Cumin
1 TSP Ancho Chile Powder
1 TBSP Olive Oil
1 LB Shredded Cheddar ( or your favorite cheese)
1 PKG Rudi's Gluten Free Fiesta Tortillas
Preheat oven to 350 degrees. Saute tomato, 3 of the green onions, green pepper and serrano pepper in olive oil. Once vegetables begin to soften add the garlic, chicken, cilantro, lime zest and spices. Continue cooking until chicken is warmed through. Add Cooking creme, chicken base, water and lime juice.
Spray a glass baking dish with cooking spray. Spoon 2 TBSP chicken mixture and 1 TBSP cheese onto tortilla and roll. Place in baking dish. Continue rolling until the pan is full.
Pour remaining chicken mixture over the tortillas in the baking dish. Sprinkle with cheese and remaining green onions. Bake for 30 minutes.