Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cream cheese chicken enchilada. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
cream cheese chicken enchilada is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. cream cheese chicken enchilada is something which I have loved my whole life.
All Reviews for Cream Cheese Chicken Enchiladas. Cream Cheese Chicken Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight.
To begin with this recipe, we have to prepare a few ingredients. You can have cream cheese chicken enchilada using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make cream cheese chicken enchilada:
- Prepare 2 can enchilada sauce
- Make ready 2 lb boneless chicken breast
- Get 8 oz cream cheese
- Make ready 1/2 cup sour cream
- Get 1 packages cheddar cheese
- Prepare 1 packages monterey jack cheese
- Take 1 packages corn tortillas
Cheese - who doesn't love it and how delicious it really becomes when it's all melted and gooey? You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream. My sister gave me this recipe years ago and it has been a staple in out home ever since. Add the chilies and cream cheese to the pan with the chicken.
Instructions to make cream cheese chicken enchilada:
- preheat oven to 350°F
- In a 9X13 pan add 1 can enchillada sauce and set aside.
- In a skillet cook chicken until well done let cool.
- Shred chicken and add cream cheese, sour cream, half cheddar cheese and half Monterey jack to skillet. Cook until all is melted well.
- put heaping spoonful of meat mixture in one shell roll up and put in 9X13 pan continue until pan is full.
- Pour other can of enchilada sauce over all enchiladas and remaining cheese.
- Put foil over and bake for 35 minutes. Take off foul and let bake about 15 minutes more.
- Take out and enjoy.
My sister gave me this recipe years ago and it has been a staple in out home ever since. Add the chilies and cream cheese to the pan with the chicken. Cook until cheese is thoroughly melted. Want to transform leftover chicken into something fabulous? Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love.
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