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Cream Cheese Chicken Enchiladas Recipe

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This recipe for Cream Cheese Chicken Enchiladas is from The Hopkinsville Junior Auxiliary Cookbook , 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 Tbsp. of oil
1 Onion, diced
1 Clove of Garlic, minced
1 lb. (450 g) Boneless Skinless Chicken Breasts, cooked, shredded
¾ C. of Salsa, divided
4 oz. Cream Cheese, cubed
1 Tbsp. of chopped fresh Cilantro
1 tsp. Ground Cumin
½ C. of shredded Cheese, divided
8 small Flour Tortillas
Directions:
Directions:
Heat your oven to 350°F. Lightly spray a 13x9-inch baking dish with cooking spray. Heat a small drizzle of oil in a large skillet over medium heat. Add onions and garlic and cook for 2 minutes, or until softened. Add chicken, ¼ cup salsa, cream cheese, cilantro, and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well. Spoon about ⅓ cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in prepared baking dish; top with remaining salsa and shredded cheese. Bake 15 to 20 minutes or until heated through.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
This was one of the first meals I found and made for my family in high school. It has been one I have fallen back on time and time again throughout each stage of life. It is comfort food to me.

 

 

 

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