Fabulous Cream Cheese Chicken Enchiladas Recipe
Here’s a totally yummy Chicken Enchilada recipe you’ll love to make over and over!
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5 oz. cream cheese, softened
1/4 cup sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) flour or corn tortillas
Preheat the oven to 325 degrees. Spray a 9×13 baking dish with cooking spray. In a large mixing bowl, blend together the cream cheese, sour cream, and half of the enchilada sauce. Mix well. Stir in half a cup of each type of cheese.
In a second bowl, toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.