Three Cheese Chicken Enchiladas

These were really good. The best part about these enchiladas was that it took no time to put together. I cooked the chicken over the weekend and just pulled it out of the refrigerator when I got home from work.

Three Cheese Chicken Enchiladas
adapted from Lynn’s Kitchen Adventures
(Printable Recipe)

1 ½ cups shredded jack cheese
1 ½ cups shredded cheddar cheese
3 ounces of cream cheese softened
1 (19 oz) can of red enchilada sauce
2 cups of cooked shredded chicken (I used 2 chicken breast, slow cooked in Lawry’s Mesquite marinade)
1 Tbsp chipotle powder
8 to 10 flour tortillas

Preheat oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.

Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, ¾ cup (or so) of enchilada sauce, chipotle powder and chicken. Mix until well combined.

Pour about ¼ cup of enchilada sauce into a 9×13 pan and spread it around.

Place about ¼ cup of filling into each tortilla. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese.

Bake for 25 minutes or until heated through.