Chicken & Cream Cheese Enchiladas Ticorito Recipe
Two soft corn tortillas filled with grilled chicken, cheddar cheese and jalapeño cream cheese. Topped with vegetarian green chile, red chile sauce, melted jack and cheddar cheese and green onions.
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Ingredients
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Filling
Toppings
Method
Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the shredded grilled chicken, jalapeño cream cheese, and shredded cheddar cheese. Mix until well blended.
- 2
Soften the Tortillas
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften them for easy rolling.
Assembly
- 3
Fill the Tortillas
Take one softened tortilla and spoon about 1/4 cup of the filling mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 4
Add Sauces and Cheese
Once all tortillas are filled and placed in the baking dish, pour the vegetarian green chile sauce and red chile sauce evenly over the top. Sprinkle the shredded jack cheese on top of the sauces.
Baking
- 5
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 6
Garnish
Remove from the oven and let cool for a few minutes. Garnish with chopped green onions before serving.