Cream Cheese Enchiladas
Cream Cheese Enchiladas

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cream cheese enchiladas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Cream Cheese Enchiladas is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Cream Cheese Enchiladas is something that I have loved my whole life.

These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Pour enchilada sauce over the rolled tortillas. Take a creamy trip to Mexico in your own kitchen!

To begin with this recipe, we have to prepare a few ingredients. You can have cream cheese enchiladas using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Cream Cheese Enchiladas:
  1. Prepare 12 Flour Tortillas
  2. Make ready 2 Large cans green enchilada sauce
  3. Take Chicken Mixture
  4. Take 8-10 Chicken Breasts, Boneless, Skinless
  5. Get 2 packs Cream Cheese
  6. Take 1 can green chiles
  7. Take 1 lb Shredded Cheese (Monterrey Jack)
  8. Get 1 can Rotel diced tomatoes
  9. Take Toppings
  10. Make ready 1 lb Shredded Cheese (Monterrey Jack)
  11. Get Chives

When I had a baby this spring my Aunt Jackie brought us these Green Chili Cream Cheese Enchiladas. These cream cheese chicken enchiladas are a step up in flavor, featuring Old El Paso™ green Don't worry. Brown hamburger, garlic, and Onion, drain. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight.

Steps to make Cream Cheese Enchiladas:
  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!)

These enchiladas are perfect when you have some leftover cooked chicken. These are a creamy enchilada that isn't. Skip the cream cheese and use Monterey Jack instead. Anything goes, and it's all good. Combine sour cream and cottage cheese, salt and pepper to. cream mixture with enchilada sauce.

So that is going to wrap it up for this exceptional food cream cheese enchiladas recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!