Weeknight Chicken Enchilada Bake

Ingredients

• 2 pounds cooked chicken meat, shredded (great use for leftover rotisserie chicken)
• One 8-ounce pkg cream cheese, softened
• 1 cup sour cream
• 1 teaspoon ground paprika
• 1 cup green enchilada sauce-divided
• 2 cups shredded Mexican blend cheese
• 2 to 3 tablespoons chopped fresh cilantro
• Kosher salt and ground black pepper
• 2 jalapeno peppers, finely diced (optional-for spicier version)
• Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
• 1 cup heavy cream
• Garnishes: salsa, tomato, avocado, guacamole, sour cream

Details

Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Average budget