Recipe of Cream Cheese Enchiladas in 17 Minutes for Mom

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, cream cheese enchiladas. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cream Cheese Enchiladas is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Cream Cheese Enchiladas is something which I’ve loved my entire life.

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!

To get started with this recipe, we must prepare a few components. You can cook cream cheese enchiladas using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cream Cheese Enchiladas:

1. Prepare 12 Flour Tortillas
2. Make ready 2 Large cans green enchilada sauce
3. Make ready Chicken Mixture
4. Make ready 8-10 Chicken Breasts, Boneless, Skinless
5. Make ready 2 packs Cream Cheese
6. Take 1 can green chiles
7. Prepare 1 lb Shredded Cheese (Monterrey Jack)
8. Make ready 1 can Rotel diced tomatoes
9. Take Toppings
10. Make ready 1 lb Shredded Cheese (Monterrey Jack)
11. Get 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:

1. Preheat oven to 400 degrees
2. 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)
3. 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.
4. Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce
5. Lay tortilla into baking dish and place mixture into the middle
6. Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla.
7. (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!
8. 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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