Ingredients
-
2
-
1
-
1/2
-
1
-
1/2
-
1/2
-
1 1/2
-
1
-
8 - 10
-
1
-
-
-
-
-
Directions
Chicken Cream Cheese Enchiladas, This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It’s quick to make and great for a week night or lazy weekend., Can you freeze these before cooking? And if so what is the cooking time /temperature to cook?, Family did not love this. Perhaps it was too rich and saucy. Probably won’t make again
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
De-Bone Chicken, and Shred Chicken Into Small Pieces, If You Dont Have a Rotisserie Chicken. |
|
3
Done
|
in a Large Skillet, Combine Chicken, Cream Cheese Cubes, Sour Cream, Chilies, Chopped Onion, Seasonings, and 3/4 Cup Cheddar Cheese. |
|
4
Done
|
Heat Until the Cheeses Are Completely Melted. |
|
5
Done
|
Coat Baking Pan With Cooking Spray. |
|
6
Done
|
Scoop a Heaping Spoonful of Chicken Mixture Onto Tortilla, Roll and Place Into Pan With Seam Side Down, Repeat Until All of the Filling Is Used. |
|
7
Done
|
Pour Enchilada Sauce Over the Rolled Tortillas. |
|
8
Done
|
Sprinkle Remaining Cheese on Top of Enchiladas and Bake at 350 Uncovered For 20-25 Minutes. |
