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Chicken Cream Cheese Enchiladas Recipe

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This recipe for Chicken Cream Cheese Enchiladas is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large chicken breasts, cooked and shredded
1 (8 oz.) brick of cream cheese
1 small can diced green chiles
1 large can red enchilada sauce, mild
8 flour tortillas, enchilada or burrito size
2 cups cheddar cheese, shredded
Directions:
Directions:
Preheat oven to 350. Spray a 9×13 baking pan with non-stick cooking spray for easy clean up. Combine cooked, shredded chicken, cream cheese and green chiles in a large bowl and mix well. (This works real well if your chicken is still hot from being cooked.) Pour enough enchilada sauce in the bottom of the pan to just cover it. Working with one tortilla at a time, place tortilla in the pan, spoon a generous amount of the chicken mixture in to the tortilla and roll it up. Slide it to one side. Continue with remaining tortillas. Pour the remaining enchilada sauce evenly over the enchiladas in the pan, being sure to get around the edges of the pan so the ends of your enchiladas won’t get hard during baking.
Sprinkle the cheddar cheese over the top of the enchiladas and cover the pan with aluminum foil.
Bake covered for 30 minutes if your chicken mixture is hot or 45 minutes if not, removing foil for the last 10 minutes of baking. Remove from oven and let rest 5 minutes before serving.
Personal Notes:
Personal Notes:
From Lynnette Mitchell - a family favorite!

 

 

 

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