Calabrian Chile Chicken Enchiladas

Calabrian Chile Chicken Enchiladas

from realsimple.com
Dinner
50 min
6 servings

Store-bought enchilada sauce and shredded rotisserie chicken make this mash-up meal easy to assemble. Calabrian chiles add extra flavor.

Ingredients

  • cooking spray
  • 1pkg. cream cheese, softened
  • 2pkg. red enchilada sauce, divided
  • ½ cupchopped calabrian chiles, divided
  • 2 cupsshredded cooked chicken breast (such as rotisserie)
  • 12 oz.monterey jack cheese, shredded (about 3 cups), divided
  • 6flour tortillas
  • diced avocado, sour cream, and chopped cilantro, for topping

Directions

  1. 1

    Make the filling: Preheat oven to 375°F. Spray a broiler-safe 13-by-9-inch baking dish with cooking spray. Whisk cream cheese, 1/2 cup enchilada sauce, and 1/4 cup chiles in a large bowl until mostly smooth. Stir in chicken and 1 1/2 cups cheese.

  2. 2

    Fill and roll the tortillas: Spread 1/2 cup enchilada sauce evenly in bottom of prepared baking dish. Place tortillas on a clean work surface. Spread about 2/3 cup chicken mixture along center of each tortilla. Roll tortillas to cover filling; place seam side down in baking dish.

  3. 3

    Top with sauce and cheese: Stir together remaining enchilada sauce and 1/4 cup chiles. Pour over enchiladas, spreading to coat tortillas evenly. Top with remaining 1 1/2 cups cheese. Cover with foil.

  4. 4

    Bake and garnish: Bake for 30 minutes. Uncover and bake until cheese is bubbly, about 5 minutes. If desired, turn oven to broil and cook, uncovered, until cheese has started to brown, 3 to 5 minutes. Top with avocado, sour cream, and cilantro.