Recipe: Yummy Cream Cheese Enchiladas

Cream Cheese Enchiladas. Cook Super-Easy Cheesy Dishes with The Step-By-Step Guides From KraftRecipes.com Bring a saucepan of lightly salted water to a boil. Remove from heat and pour green chile sauce over enchiladas. De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.

Add the chicken mixture to the cheese mixture and combine well. An enchilada is a rolled tortilla with a filling (usually meat) then topped with a sauce and baked. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce. You can cook Cream Cheese Enchiladas using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cream Cheese Enchiladas

1. Prepare 12 of Flour Tortillas.
2. It's 2 of Large cans green enchilada sauce.
3. You need of Chicken Mixture.
4. It's 8-10 of Chicken Breasts, Boneless, Skinless.
5. It's 2 packs of Cream Cheese.
6. Prepare 1 can of green chiles.
7. It's 1 lb of Shredded Cheese (Monterrey Jack).
8. Prepare 1 can of Rotel diced tomatoes.
9. It's of Toppings.
10. Prepare 1 lb of Shredded Cheese (Monterrey Jack).
11. It's of Chives.

My daughter has the best cream cheese chicken enchiladas recipe I've ever tried. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. Cream Cheese Chicken Enchiladas are so quick & easy! Flour tortillas rolled up with a creamy chicken filling.

Cream Cheese Enchiladas step by step

1. Preheat oven to 400 degrees.
2. 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).
3. 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..
4. Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce.
5. Lay tortilla into baking dish and place mixture into the middle.
6. Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla..
7. (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!.
8. 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!).

Smother it in a creamy enchilada sauce and shredded cheese. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions. Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.