Kirkland Signature Chicken Breast: 2 cans (12.5 ounces each)
Cream Cheese: 1 block (8 ounces), softened to room temperature and diced
Taco Seasoning: 1 packet
Enchilada Sauce: 1 can (15 ounces), red or green sauce
Shredded Cheese: 2 cups of Mexican-blend or cheddar cheese
Tortillas: 8 to 10 soft flour or corn tortillas
Directions:
Preheat the oven to 350 degrees.
Preheat the oven to 350 degrees.
Mix the Filling
1. Drain the chicken, then dump into a mixing bowl and shred into tiny pieces.
2. Add the softened cream cheese, the taco seasoning packet, and 1/2 cup of the shredded cheese into the bowl.
3. Stir everything together until the chicken is completely coated and looks like a thick, creamy paste.
Roll the Enchiladas
4. Pour just a little bit of the enchilada sauce into the bottom of a large baking pan. Use the back of a spoon to paint the bottom of the pan with the sauce so the tortillas don't stick.
5. Lay one tortilla flat on a clean plate or cutting board. Scoop 3 big spoonfuls of the creamy chicken mixture right into the middle of the tortilla.
6. Roll and tuck: Roll the tortilla up tightly, tucking ends in. Place into your baking pan, seam facing down against the bottom of the pan so it stays closed.
7. Repeat for all your tortillas until your filling is all gone and your pan is lined with rolled tortillas.
8. Pour the remaining sauce over the top of your rolled tortillas. Make sure every tortilla gets covered in sauce so they don't get dry.
10. Sprinkle the rest of your shredded cheese over the top of the sauce.
11. Bake for 20 to 25 minutes. It is ready when the cheese is completely melted and bubbling at the edges!
12. Let the pan sit for 5 minutes to cool down before serving.
