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Wednesday, April 15 2015

These enchiladas use rotisserie chicken and flour tortillas for a delicious meal that comes together in no time at all. The perfect solution for a homemade dinner on a busy night. Plus, they're so delicious you'll be licking your plate when you're through!


Makes 8 enchiladas


• 2 cups of cold rotisserie chicken meat, shredded

• 8 flour tortillas, fajita size

• 2 tbsp butter

• 1 medium yellow onion, chopped

• 2 jalapenos, seeded and chopped

• 1 8 oz package of cream cheese

• 1 16 oz jar of Sweet Creek Green Enchilada sauce

• 1 1/2 cup of shredded Mexican blend cheese


  1. Preheat oven to 350 degrees.
  2. Melt butter in non-stick skillet over medium heat.
  3. Saute onion and jalapenos until onions turn translucent, about 5 minutes.
  4. Drop chunks of cream cheese into skillet and mix until creamy. Remove from heat.
  5. Pour half of the jar of Sweet Creek enchilada sauce into a 13x9 casserole pan. Place one tortilla on top of the sauce, spread a spoonful of cream cheese mixture in a line down the center of the tortilla, top with few shreds of chicken and a sprinkle of the Mexican cheese.
  6. Roll up the tortilla and push to edge of pan.
  7. Repeat until all 8 tortillas have been filled then pour the remainder of the enchilada sauce over the top of enchiladas and sprinkle with the rest of the shredded Mexican cheese.
  8. Bake in preheated oven for 30 minutes until the sauce is bubbly. Allow to cool for 5 minutes before serving.


Posted by: Erin AT 06:37 pm   |  Permalink   |  0 Comments  |  Email

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