Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cream cheese enchiladas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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!
Cream Cheese Enchiladas is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Cream Cheese Enchiladas is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cream cheese enchiladas using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cream Cheese Enchiladas:
- Make ready 12 Flour Tortillas
- Prepare 2 Large cans green enchilada sauce
- Prepare Chicken Mixture
- Take 8-10 Chicken Breasts, Boneless, Skinless
- Take 2 packs Cream Cheese
- Prepare 1 can green chiles
- Take 1 lb Shredded Cheese (Monterrey Jack)
- Make ready 1 can Rotel diced tomatoes
- Prepare Toppings
- Take 1 lb Shredded Cheese (Monterrey Jack)
- Prepare 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:
- 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!)
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So that is going to wrap it up with this exceptional food cream cheese enchiladas recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
