Cream Cheese Chicken Enchiladas

Left over rotisserie chicken never tastes the same the next day. EnchiladasI always hate to throw it away. Here’s a great easy way to use it all up! Takes 20 minutes only!


  • shredded rotisserie chicken
  • flour tortillas
  • 6 oz cream cheese
  • 1.5 c. shredded mexican cheese
  • 1.5 c. enchilada sauce (homemade or store bought


  1. Preheat oven to 375F
  2. In a bowl, mix cream cheese, 1/2 c. enchilada sauce, and cooked shredded chicken
  3. Add mixture to tortilla and roll
  4. In a baking dish, add a thin layer of enchilada sauce and place rolled enchiladas on it, open side down
  5. Add remaining enchilada sauce and cheese on top of enchildas
  6. Cover with tin foil and bake for 20-25 minutes
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