Salsa Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Smothered chicken enchiladas. Cheesy, slight kick, and oh so delicious!
Author:
Recipe type: Chicken Enchiladas
Cuisine: Mexican
Serves: 8-12
Ingredients
  • 1 tbsp canola oil
  • 1 cup chopped onion
  • 3 cups pre-cooked chicken breast, shredded or diced
  • 1 cup Pace Picante salsa
  • 4 oz cream cheese
  • ½ tsp ground cumin
  • 8-12 regular-sized flour tortillas
  • 1½ cups shredded cheddar cheese, divided
  • 1 cup Herdez salsa verde
Instructions
  1. In a large skillet, heat oil and add onion. Saute until tender, 5-7 minutes.
  2. Next, add pre-cooked chicken, Pace Picante salsa, cream cheese, ground cumin, and mix until heated through.
  3. Once heated through, remove from heat and add in ½ cup shredded cheddar cheese.
  4. Spray a 9x13 baking dish with cooking spray and add ⅓ cup of the mixture to each tortilla. Roll up and place in baking dish. (If you have more enchiladas than fit in your pan, you can put the extras in another small dish.)
  5. Drizzle the salsa verde evenly over the rolled enchiladas, sprinkle with the remaining 1 cup of cheese, cover with foil, and bake at 350° for 15-20 minutes or until cheese is melted.
  6. *If you are prepping these earlier and cooking later, bake at 350° for 1 hour.*
  7. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/salsa-chicken-enchiladas/