Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Cream Cheese Enchiladas. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Cream Cheese Enchiladas Recipe.
You can have Cream Cheese Enchiladas using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Cream Cheese Enchiladas
Take 12 of Flour Tortillas.
Make ready 2 of Large cans green enchilada sauce.
Take of Chicken Mixture.
Prepare 8-10 of Chicken Breasts, Boneless, Skinless.
Make ready 2 packs of Cream Cheese.
Make ready 1 can of green chiles.
It’s 1 lb of Shredded Cheese (Monterrey Jack).
It’s 1 can of Rotel diced tomatoes.
Take of Toppings.
Take 1 lb of Shredded Cheese (Monterrey Jack).
You need of Chives.
Cream Cheese Enchiladas step by step
Preheat oven to 400 degrees.
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).
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..
Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce.
Lay tortilla into baking dish and place mixture into the middle.
Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla..
(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!.
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!).
