Hot Pepper Cream Cheese Chicken Enchiladas

Prep time: 20 minutes
Cook time: 15 minutes
Total: 35 minutes

Serves 6

1 rotisserie chicken
6 large flour tortillas
8 oz  Sierra Nevada Hot Pepper Cream Cheese
8 oz Sierra Nevada Bella Capra Goat Feta
28 oz can green Chile enchilada sauce

Shred rotisserie chicken into bowl.
Pour 1 cup enchilada sauce into chicken and fold to keep chicken moist.
Using 6 large flour tortillas, smear three spoonfuls of cream cheese into tortilla and add 1/2 cup chicken. Roll tortilla tightly. Repeat until you have six rolls. Cut each one in half so you have a total of twelve enchiladas.
Preheat oven at 400 degrees Fahrenheit.
Drizzle 4 tablespoons of sauce into a casserole dish and spread to keep from sticking. Place each enchilada into dish and finish off with remaining sauce and topped with Bella Capra Feta. The feta can be topped before baking or after. Bake 15 minutes until hot and gooey.

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