Melt-in-your-mouth cream cheese chicken enchiladas
Published at
Take enchiladas to an extra creamy level with these cream cheese chicken enchiladas. Made with two types of cheese, enchilada sauce, and chicken wrapped in flour tortillas, this is an easy weeknight meal the whole family will enjoy.
Ingredients
- 2 large chicken breasts
- 8 oz. shredded cheddar cheese
- 8 oz. cream cheese at room temperature
- 1 19-oz. can mild enchilada sauce
- 12 small flour tortillas
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Boil chicken until tender, then drain and shred it.
- Spray a 9×13 baking dish with cooking spray. Pour 1/4 cup of enchilada sauce into the dish and tilt to cover the bottom.
- Add 1/3 of the cheese, 3/4 cup of enchilada sauce, and salt to the shredded chicken and stir to combine. Set this aside.
- Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of the tortilla and roll it up tightly.
- Place the rolled-up tortillas in the casserole dish, lining them up across the bottom until you have all 12 enchiladas made and placed in the dish.
- Cover enchiladas with the remaining enchilada sauce and then the remainder of the cheese.
- Bake at 375 for about 20 minutes or until bubbly.
- Serve with jalapeño slices, diced tomatoes, and sour cream.
Southern Plate is passionate about bringing you high-quality recipes that will take you back to being in Grandma's kitchen and will be family favorites for years to come. You can find thousands of delicious recipes, from side dishes to desserts, here!
EastIdahoNews.com comment boards are a place for open, honest, and civil communication between readers regarding the news of the day and issues facing our communities. We encourage commenters to stay on topic, use positive and constructive language, and be empathetic to the feelings of other commenters. THINK BEFORE YOU POST. Click here for more details on our commenting rules.