Cream Cheese Chicken Enchiladas

I love making these because they are really easy and I can make two 9 x 13 pans.  This is the most requested from my daughter and her roommates.  In fact, it’s pretty standard procedure that I make 2 pans and send one back to college with my daughter.  What I love about this recipe is that it actually turns out better if I make it a few days ahead, chill and then reheat.  For those of you who don’t like spicy, I promise this one is for you.

enchilada

 

  • 1 package cream cheese
  • 1/2 cup sour cream
  • 1/2 onion – chopped
  • 1 to 2 pkgs chicken tenderloins
  • 2 large cans Green Enchilada Sauce (I use medium heat)
  • 2 8 oz package Mexican Melting Cheese
  • Cayenne Pepper
  • Salt
  • 2 pkgs soft taco size flour tortillas
  • 16 oz shredded Fiesta Blend cheese

 

First, I pretty much make this recipe up as I go each time so don’t be afraid to add to it.  And don’t forget that the quantities I give are for two pans, so adjust according to your needs.

  1. Cook chicken in skillet with onions until done.  Remove and set aside to cool so you can hand-shred later.
  2. In same skillet that chicken was cooked in, add cream cheese, both packages of Mexican Melting Cheese, sour cream, and 1/2 can enchilada sauce.  Cook until melted, stirring often.
  3. Shred chicken into sauce.  You should have fairly thick consistency with chicken and sauce mixture.
  4. Add Cayenne Pepper and salt to taste.

To assemble, pour Green Enchilada Sauce to coat bottom of 9 x 13 pan.  In flour tortilla spoon amount of stuffing you wish and fold ends and roll tortilla.  Place seam-side down in pan.  Continue preparing tortillas and placing in pan filling up the pan (some of the tortillas will have to go along edge in different direction.

Pour enchilada sauce over tops of tortillas until covered.  Top with Fiesta Blend cheese until covered.  At this point you can cook or you can store in refrigerator for a day or two before cooking.

Cook at 350 degree oven for 45 minutes.

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