Ingredients
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- 8 ounces cream cheese, room temperature
- 4 ounce can green chiles, fire roasted
- 1 cup Mexican blend shredded cheese, divided
- 1 cup shredded colby jack cheese, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- ¼ cup lime juice
- 2 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 12 flour tortillas, 6 inch
Instructions
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Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.
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In a medium bowl mix together the cream cheese, green chiles, ½ cup mexican blend cheese, ½ cup colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add in the shredded chicken and mix well.
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Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.
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Take the tortillas one at a time and fill with about 3-4 tablespoons of filling, roll each filled tortilla up and place them seam side down in the pan.
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Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.
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Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.
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Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.