Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cream cheese chicken enchilada. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Bring a saucepan of lightly salted water to a boil. Repeat with remaining tortillas and filling. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
cream cheese chicken enchilada is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. cream cheese chicken enchilada is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook cream cheese chicken enchilada using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make cream cheese chicken enchilada:
- Make ready 2 can enchilada sauce
- Get 2 lb boneless chicken breast
- Get 8 oz cream cheese
- Prepare 1/2 cup sour cream
- Prepare 1 packages cheddar cheese
- Make ready 1 packages monterey jack cheese
- Get 1 packages corn tortillas
Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. My daughter has the best cream cheese chicken enchiladas recipe I've ever tried. Cream Cheese Chicken Enchiladas Sour Cream Recipes. Cream Cheese Chicken Enchiladas are so quick & easy!
Instructions to make cream cheese chicken enchilada:
- preheat oven to 350°F
- In a 9X13 pan add 1 can enchillada sauce and set aside.
- In a skillet cook chicken until well done let cool.
- Shred chicken and add cream cheese, sour cream, half cheddar cheese and half Monterey jack to skillet. Cook until all is melted well.
- put heaping spoonful of meat mixture in one shell roll up and put in 9X13 pan continue until pan is full.
- Pour other can of enchilada sauce over all enchiladas and remaining cheese.
- Put foil over and bake for 35 minutes. Take off foul and let bake about 15 minutes more.
- Take out and enjoy.
Flour tortillas rolled up with a creamy chicken filling. Smother it in a creamy enchilada sauce and shredded cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Well I found your recipe and decided to make my own. I cooked my chicken breasts in the crock pot with a can of Mexican tomatoes and taco seasoning.
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