Creamy Chicken Enchiladas
One of the secrets of making this so tasty is to lightly brush a bit of oil on the corn tortillas. This adds a bit of texture and crunch when you take your first bite!
- 6 ounces cream cheese, slightly softened
- 1 small can diced green chilis
- 2 cups rotisserie chicken, shredded
- 1.5 cups shredded mexican cheese blend
- 8-10 corn tortillas
- 1 avocado, for garnish
- Cilantro, for garnish
For directions visit, Tabler Party of Two.