3 Cups Cooked and Shredded Boneless Skinless Chicken Breasts*
4 oz. Cream Cheese (at room temperature)
4 oz. Sour Cream
16 oz. Shredded Mexican Cheese, divided
1 can Chopped Green Chiles, drained
1/2 Cup Salsa Con Queso
6-8 Large Flour Tortillas*
For the Enchilada Sauce:
1 Can Tomato Sauce (8 oz.)
Cumin, to taste
Granulated Garlic, to taste
Salt, to taste
Ground black pepper, to taste
*I make my chicken in the Instapot and shred it or you can poach your chicken, use leftovers or even use a rotisserie chicken and shred the chicken breast from that.
*I use low-carb tortilla wraps
Preheat oven to 350 degrees. Spray bottom of a 9 x 13 x 2” baking dish with non-stick cooking spray. Combine shredded chicken, cream cheese, sour cream, 12 oz. shredded Mexican cheese, drained chopped green chiles, and salsa con queso in a large mixing bowl.
Down the center of a tortilla, place a generous amount of the chicken mixture. Roll up width-wise from left to right or bottom to top. Place seam side down in baking dish. Repeat with remaining tortillas and chicken mixture. Set aside.
Make the enchilada sauce by combining the tomato sauce, cumin, granulated garlic, salt and pepper (all to taste) in a small bowl. Mix well. Spoon the enchilada sauce evenly over the enchiladas. Place enchiladas in a preheated oven and bake for 30-35 minutes. Remove from oven but don’t turn the oven off. Top the enchiladas with remaining shredded Mexican cheese and return to the oven. Continue to bake for 10-15 minutes or until the cheese is melted and lightly browned. Remove from the oven and let rest for 10 minutes before serving. Garnish with cilantro and sour cream, if desired.