Double Dish Chicken Enchiladas
Double dish chicken enchiladas require two baking dishes to cook, making them double tasty and double amazing. Make this chicken enchiladas recipe for your next meal and you won't be disappointed.
Cooking Time20 min
Ingredients
- 1 cup chopped onion
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 (8-ounce) package cream cheese
- 6 cups shredded, cooked chicken
- 3/4 cup bottled salsa
- 8 ounces cheddar cheese, shredded
- 1/4 cup black olives
- 12 corn tortillas
- 2 cans enchilada sauce
Instructions
- Pre-heat oven to 350 degrees F.
- Have two 11x7" baking dishes ready; in a large saucepan cook onion in oil for 5 minutes.
- Stir in spices and add cream cheese; cook over low heat.
- Add chicken and salsa; stir over medium heat until hot.
- Remove from heat. Stir in 1-1/4 cups of cheddar cheese and the olives.
- Wrap tortillas in stacks of 6 in foil; heat in oven 8 to 10 minutes until warm.
- Spread about 1/4 cup of enchilada sauce over the bottom of each baking dish.
- Spoon about 1/3 cup chicken mixture onto each warm tortilla. Roll up from bottom and arrange seam side down in baking dishes.
- Top with remaining sauce and sprinkle with cheese.
- Bake 15 to 20 minutes (30 to 35 if refrigerated) until hot and bubbly.
