Cream Cheese Enchiladas
Cream Cheese Chicken Enchiladas by
Taste and Tell
Ingredients
A ton!
12 Flour Tortillas
2 Large cans green enchilada sauce
Chicken Mixture
- 8-10 Chicken Breasts, Boneless, Skinless
- 2 packs Cream Cheese
- 1 can green chiles
- 1 lb Shredded Cheese (Monterrey Jack)
- 1 can Rotel diced tomatoes
Toppings
- 1 lb Shredded Cheese (Monterrey Jack)
- Chives
Steps / How to Make
Preheat oven to 400 degrees
Boil chicken until done and flavor that broth!! (I add one whole onion, garlic, jalapeños, garlic powder, onion powder, salt, pepper, & knorr tomato bouillon - I use a scoop of broth for the mixture, also for my Mexican rice on the side)
Place chicken in separate bowl. shred it. add mixture ingredients: Cream cheese, cheese, green chiles, rotel tomatoes, & I add about 1/3 cup of the broth to the mixture (optional). Mix well.
Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce
Lay tortilla into baking dish and place mixture into the middle
Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla.
(This should make 2 pans full) Top pan(s) with remaining sauce, shredded cheese, & chives. (My family likes Olives on top, I don't 😜) Get creative!
Bake for about 20 mins, remember everything is already cooked, youre just melting all of the cheeses. 👍 Enjoy!! (Make sure to put that bomb broth to use with some Spanish Rice!)
Credit
cookpad Angelica
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