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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream Cheese Chicken Enchilidas Recipe

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This recipe for Cream Cheese Chicken Enchilidas is from The Family Cookbook Project, 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:  
1 cup of pre-cooked rotisserie chicken (or any leftover chicken), in small pieces
8-ounce package cream cheese, cubed (low fat is fine)
1/2 cup sour cream (fat free ok)
1 tablespoon finely chopped onion
1⁄2 teaspoon chili powder
1⁄2 teaspoon cumin
1 1⁄2 cups shredded cheddar cheese, shredded
1 (4 ounce) can green chilies
8 -10 flour tortillas (corn tortillas also work well)
20 ounces enchilada sauce (red or green)
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
4. Coat baking pan with cooking spray.
5. 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.
6. Pour enchilada sauce over the rolled tortillas.
7. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can make your own enchilada sauce using the ingredients in the Instant Pot Chicken Enchiladas recipe.

 

 

 

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