Big Chicken Cheese Enchilada
1 (8 Ounce) Package Cream Cheese, Softened
3 Cups Rotisserie Chicken Shredded
3 Cups Salsa, Divided
4 Green Onions, Chopped, Divided
3 Cups Cheddar Cheese, Divided
3 Cups Shredded Monterey Jack Cheese, Divided
12 (8 Inch) Flour Tortillas (Low Carb If Desired)
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese and shredded chicken into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9×13-inch baking dish.
Step 3 Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining Cheddar cheese and Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
Step 4 Bake in preheated oven until cheese is melted and bubbly, about 25 minutes. Serve with avocado salad rice and limeade. Serves 6
Limeade With Basil and Ginger
20 Small Limes, Halved
2 Cans Lemon Lime Soda
2 Cup White Sugar
2 Cups Water
¼ Cup Basil
14 Slices of Fresh Ginger Root
1 Pinch Salt
Water As Needed To Fill Pitcher
Step 1 In a sauce pad add 2 cups of sugar and 2 cups water, pinch salt. Bring to a boil and add basil and ginger. Simmer on medium for 5 minutes and let cool. Remove herbs.
Step 2 Squeeze lime juice from limes into a pitcher. Add 5 of the lime halves into the lime juice. Stir soda and cooled sugar mixture into the lime juice. Fill the rest of the pitcher with water and stir again.