This fan-favorite brings everyone to their feet.
Serve this easy pleaser on game day or any time you need a fast, tasty app. Make it vegetarian by swapping in corn kernels for chicken.
Ingredients
- 4 oz. cream cheese, at room temperature
- 1/3 c. red enchilada sauce
- 1/4 c. sour cream
- Kosher salt and pepper
- 3 c. finely shredded white-meat rotisserie chicken
- 6 oz. Colby jack cheese, coarsely grated
- 1/2 c. fresh cilantro, chopped
- 12 small corn tortillas
- Olive oil, for brushing
- Pico de gallo, sour cream, and crumbled cotija cheese, for serving
Directions
Step 1
Heat oven to 425°F and brush rimmed baking sheet with oil.
Step 2
In large bowl, combine cream cheese, enchilada sauce, sour cream, and 1/2 teaspoon each salt and pepper. Fold in chicken, Colby jack, and cilantro.
Step 3
In batches, place tortillas on microwave-safe plate and cover with damp paper towel. Microwave until warm and pliable, 30 to 60 seconds.
Step 4
Divide mixture among tortillas (scant 1/4 cup each), roll up tightly, and place on prepared baking sheet, seam sides down. Brush with oil and bake until golden brown and crisp, 12 to 15 minutes.
Step 5
Transfer to platter and serve with pico de gallo, sour cream, and cotija.
NUTRITIONAL INFORMATION (per serving): About 405 calories, 21.5 g fat (11.5 g saturated), 29 g protein, 705 mg sodium, 21 g carb, 3 g fiber
Test Kitchen Tip: Craving a little extra crunch? Instead of baking, air-fry at 400°F for 8 to 10 minutes.