Easiest Way to Make Yummy Cream Cheese Enchiladas

Cream Cheese Enchiladas. 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!

She makes some delicious food and these enchiladas don't disappoint! I hope you'll give these a try and let me. I love this easy Green Chili Cream Cheese Enchiladas Recipe! You can cook Cream Cheese Enchiladas using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cream Cheese Enchiladas

1. You need of Flour Tortillas.
2. Prepare of Large cans green enchilada sauce.
3. It's of Chicken Mixture.
4. It's of Chicken Breasts, Boneless, Skinless.
5. You need of Cream Cheese.
6. It's of green chiles.
7. You need of Shredded Cheese (Monterrey Jack).
8. Prepare of Rotel diced tomatoes.
9. It's of Toppings.
10. You need of Shredded Cheese (Monterrey Jack).
11. You need of Chives.

When I had a baby this spring my Aunt Jackie brought us these Green Chili Cream Cheese Enchiladas. These cream cheese chicken enchiladas are a step up in flavor, featuring Old El Paso™ green Don't worry. Brown hamburger, garlic, and Onion, drain. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight.

Cream Cheese Enchiladas instructions

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!).

These enchiladas are perfect when you have some leftover cooked chicken. These are a creamy enchilada that isn't. Skip the cream cheese and use Monterey Jack instead. Anything goes, and it's all good. Combine sour cream and cottage cheese, salt and pepper to. cream mixture with enchilada sauce.