Easy White Chicken Enchiladas

Delicious enchiladas featuring two of our products - Tres Chile Con Queso Dip and Tomatillo Salsa Verde.

Ingredients

  • 4 oz. Cream cheese, softened
  • 1/2 cup Sour cream
  • 1/2 cup Robert Rothschild Farm Tomatillo Salsa Verde
  • 12 oz. Chicken cubes, seasoned, cooked
  • 1 cup Mexican-style cheese blend, shredded
  • 1 1/2 cups Robert Rothschild Farm Tres Chile Con Queso Dip
  • 6 Flour tortillas, 6 inch
  • Directions
    1. Preheat oven to 375 degrees F. Lightly spray an 8x8 inch glass baking dish with cooking spray.
    2. Stir together the softened cream cheese, sour cream and Tomatillo Salsa Verde until blended. Fold in chicken and shredded cheese.
    3. Spread a small amount of Tres Chile Con Queso Dip onto the bottom of the baking dish.
    4. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
    5. Bake in preheated oven until golden bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

Products used in this recipe

Tomatillo Salsa Verde
Tomatillo Salsa Verde
$8.99
   

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