• CourseLunch
  • CuisineMexican
  • Keyword30 Minute Meal, All-Seasons, Comfort food, Game day, Three-for-Recipe
Servings Prep Time
4people 15minutes
Cook Time Total Time
15minutes 30 minutes
Servings Prep Time
4people 15minutes
Cook Time Total Time
15minutes 30 minutes
Use damp paper towels when heating the corn tortillas, Also, only heat 2 at a time and heat for close to a minute. The tortillas are a lot easier to roll and tuck when they are really pliable.
Degree of Difficulty
  • 4oz cream cheese
  • 1/3cup red enchilada sauce
  • 1/4cup sour cream
  • kosher salt and black pepper
  • 2cups shredded turkey or chicken
  • 6oz Colby jack cheesegrated
  • 1/2cup finely chopped cilantro
  • 20small corn tortillas
  • olive oil for brushing
  • pico de gallo or salsasour cream and feta cheese crumbled
  1. Gather all ingredients before starting the recipe.
  2. Pre heat oven to 425°F and grease a rimmed baking sheet.
  3. Combine cream cheese, enchilada sauce, sour cream in a medium mixing bowl and season with kosher salt and black pepper.
  4. Add chicken or turkey, Colby cheese and cilantro and mix until thoroughly combined.
  5. Place tortillas on a sheet of damp paper towel, big enough to cover both sides of the tortillas and microwave 30-60 seconds, or until the tortillas are pliable.
  6. Spread about 1/3 cup of the mixture per tortilla and roll up tightly and tuck in the ends. Place on a prepared baking sheet or oven proof dish, seam side down.
  7. Brush tortillas with oil and place on a pre heated oven until they are brown and crisp, about 12-15 minutes.
  8. Serve with pico de gallo or salsa, sour cream and crumbled feta cheese.