These are American Mexican Enchiladas adapted for Gringos. Not really very Mexican. I think of them as the ultimate comfort food.
I ran this before using leftover turkey. I think it is worth a re-run with pictures.
Place the following in a saucepan over medium heat:
1 lb chicken boiled and shredded
1 green onion chopped
Add and combine until melted:
¼ cup cream cheese
2/3 cup shredded cheese (cheddar, Monterrey Jack, or a combination)
8 oz can tomato puree
1 cup prepared salsa (however you like it, medium or hot… or mild)
1 tsp adobo or coriander or some fresh cilantro
Add about ½ cup of tomato mixture to the chicken.
Oil a baking dish and heat oven to 350 degrees
Heat about 8 flour tortillas
Place 2 tbsp (or more) of mixture into each tortilla
Roll up and place seam side down in the baking dish
Once you have used up all the stuffing, cover the tortillas with
Cover with aluminum foil and bake for 25-30 minutes
Remove foil and cook another 5-7 minutes if you want, but you don’t have to.
Serve with Guacamole
1 avocado mashed
1 tbsp lemon juice
Mash the avocado in the lemon juice, add salt if desired