Cream Cheese Enchiladas
Cream Cheese Enchiladas

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cream cheese enchiladas. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cream Cheese Enchiladas is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Cream Cheese Enchiladas is something that I have loved my entire 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 particular recipe, we must prepare a few components. You can cook cream cheese enchiladas using 11 ingredients and 8 steps. Here is how you cook it.

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

These enchiladas are perfect when you have some leftover cooked chicken. These are a creamy enchilada that isn't. I love this easy Green Chili Cream Cheese Enchiladas Recipe! When I had a baby this spring my Aunt Jackie brought us these Green Chili Cream Cheese Enchiladas.

Instructions 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!)

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So that’s going to wrap this up for this exceptional food cream cheese enchiladas recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!