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These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Take a creamy trip to Mexico in your own kitchen! Cheese - who doesn't love it and how delicious it really becomes when it's all melted and gooey?
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Ingredients requirements - cream cheese chicken enchilada:
- Prepare 2 can enchilada sauce
- Require 2 lb of boneless chicken breast
- Prepare 8 oz for cream cheese
- Give 1/2 cup of sour cream
- Require 1 packages of cheddar cheese
- Provide 1 packages of monterey jack cheese
- Require 1 packages - corn tortillas
Pour enchilada sauce over the rolled tortillas. CREAM CHEESE CHICKEN ENCHILADA STUFFED SQUASH The Spiffy Cookie. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have some leftover cooked chicken.
cream cheese chicken enchilada making process:
- preheat oven to 350°F
- In a 9X13 pan add 1 can enchillada sauce and set aside.
- In a skillet cook chicken until well done let cool.
- Shred chicken and add cream cheese, sour cream, half cheddar cheese and half Monterey jack to skillet. Cook until all is melted well.
- put heaping spoonful of meat mixture in one shell roll up and put in 9X13 pan continue until pan is full.
- Pour other can of enchilada sauce over all enchiladas and remaining cheese.
- Put foil over and bake for 35 minutes. Take off foul and let bake about 15 minutes more.
- Take out and enjoy.
These chicken enchiladas with cream cheese will be perfect for your dinner. You can make these up in very little time, and they taste great. Want to transform leftover chicken into something fabulous? Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love. Cream of Chicken Soup: This is the main base for our homemade enchilada sauce.
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