I’ve shared my love for enchiladas on here before, so it shouldn’t surprise you that I have a version that goes perfect for the December holidays! It’s red, green, and tasty-tasty!
18 corn tortillas
2 cooked chicken breasts (shredded)
1.5 cups of cooked rice
4 oz light cream cheese
1 can Rotel tomatoes/green chiles
28 ounces green enchilada sauce
2 cups shredded pepper jack cheese
Grease a 9x 13 pan and pre-heat oven to 350 degrees. Mix your chicken, cream cheese, Rotel and 1 cup of pepper jack cheese in a bowl. Lay 6 tortillas in the bottom of the pan. Spoon a layer of the chicken mixture on top of the tortillas and then drizzle with enchilada sauce. Repeat process until you use all the tortillas, filling, and sauce, then top with the last cup of shredded cheese. Bake for 30-45 min or until brown and bubbly on top.