I love chicken enchiladas. They were a meal that my mom, and sisters and I would make when we wanted to make something a little extra special and yummy. I thought I would make a variation of them in the form of Chicken Enchilada Bites and I really love how they turned out. I have made them several times since and my family really enjoys them.
This recipe makes 2 dozen Bites:
6 flour tortillas
1 large rotisserie chicken
1 can white beans (I like the lightly seasoned ones)
2 (4 oz) cans green chiles~
(I use both mild, but you can mix and match with the spicy ones if you want)
1/2 large onion sauteed in 1 Tbs Olive oil
1/2 tsp. pepper
salt to taste
1/2 block cream cheese
1/2 cup sour cream
1/2 cup shredded Jack Cheese
extra Jack Cheese for the top
Cut the flour tortillas into 4ths diagonally, so you end up with 24 (pizza slice looking) quarters. Lightly grease your muffin tins and press a tortilla quarter into each individual cup. Set aside.
Pull all of the breast meat off of your rotisserie chicken, and place in a large bowl. Refrigerate the rest of your chicken for another meal. Add beans, chiles, sauteed onion, salt and pepper to your bowl. In a separate bowl, beat together sour cream and cream cheese. Add Jack cheese to cream cheese mixture. Add your cream cheese mixture to the chicken mixture and stir.
Spoon your enchilada filling into each of your tortillas, distributing evenly. Top with shredded Jack Cheese.
Cover with foil and bake in a 350 degree oven for 10 minutes. remove foil and bake for an additional 13-18 minutes, or until top is golden brown and enchilada bites are heated through.
These are great by themselves, or served with green salsa. Enjoy!