Cream Cheese Chicken Enchiladas
These chicken enchiladas with cream cheese and sour cream are an easy dinner to make and sure to be a family favorite. Author: Stephanie Manley Recipe Type: Mexican Total Time: 45 minutes
Prep time:
Cook time:
Serving size: 8
Calories per serving: 234
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 234
2 cups pre-cooked rotisserie chicken
8 ounces cream cheese
1/2 cup sour cream
1 tablespoon finely chopped onions
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded Cheddar cheese
4 ounces green chilies
10 tortillas
20 ounces red or green enchilada sauce
Directions:
Preheat oven to 350 degrees.
De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Source: copykat.com
De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Source: copykat.com