Mom’s Creamy Chicken Enchiladas
Servings: 12 Servings
Ingredients
- 1 pint sour cream
- 8 oz cream cheese softened
- 12 gluten-free flour tortillas
- 4 cups rotisserie chicken deboned and chopped
- 1 tsp garlic powder
- 1 Tbs chili powder
- 1 (4 oz) can green chilis
- 1 pint heavy whipping cream
- 2 cups mozzarella cheese shredded
- 1 jalapeño thinly sliced
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl mix together rotisserie chicken, chili powder, garlic powder, and mozzarella cheese.
- Roll the chicken mixture in the tortillas and place in a casserole dish. This should make a dozen enchiladas.
- Mix together the sour cream, heavy cream, cream cheese, and green chilis until smooth.
- When ready to put the enchiladas in the oven, pour the cream mixture over the top. Top each enchilada with a jalapeño.
- Place in the oven and cook for 20-30 minutes, until bubbly.
- Remove from oven and serve.
Notes
Be sure to read the labels for gluten-free.
Regular flour tortillas can be substituted in this recipe.
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