Cooking Instructions:

• Begin by heating the canola or vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent. Then, add the minced garlic and continue to cook for another minute, stirring frequently to avoid burning.
• In a mixing bowl, combine the chopped cooked chicken, ROTEL Diced Tomatoes and Green Chiles, salt, pepper, fresh cilantro, and crumbled feta or goat cheese. Stir everything together until well mixed.
• Warm the flour tortillas in a microwave for about 30 seconds to make them pliable. This will help prevent cracking when rolling them up with the filling.
• Spread a thin layer of the half and half cream in the bottom of your 9x13 inch baking dish. Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
• In a small bowl, mix the remaining half and half cream with ground cumin. Pour this mixture evenly over the top of the assembled enchiladas.
• Sprinkle the shredded Monterey Jack cheese and Cheddar cheese evenly over the top of the enchiladas. This cheesy layer will give the dish that gooey, irresistible quality we all love!
• Preheat your oven to 350°F (175°C). Once preheated, cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Once out of the oven, let the enchiladas cool for a few minutes. Garnish with additional chopped fresh cilantro if desired, and serve hot. Your Three Cheese Chicken Enchiladas are now ready to be enjoyed!