Chicken Enchiladas are a family favorite and a great make-ahead dish for a party—this recipe uses cream cheese to make the enchiladas extra creamy and delicious!
Author: Lucy Brewer
4cooked chicken breastschopped finely
1jalapenochopped and seeded
1canchopped green chiles
3oz.block cream cheese
Salt and pepper to taste
2cupsMonterey Pepper Jack cheeseshredded
Chopped green onions and cilantro for topping
Preheat oven to 350. Lightly grease 9 x 13 inch baking dish.
Melt butter on medium heat and then saute onion, jalapeno pepper and one can of green chiles for about five minutes. Add chicken, cream cheese, chicken stock and cilantro to pan. Stir until cream cheese is melted.
Heat tortillas according to package directions.
Spread 1/2 cup enchilada sauce on bottom of prepared dish. Place a generous amount of chicken on each tortilla, roll up and place seam side down in baking dish.
When all tortillas have been rolled and placed in dish, spread about one cup of enchilada sauce on top of finished tortillas. You may like more or less sauce depending on taste. Sprinkle Monterey Jack cheese on top of tortillas, then add Cheddar.
Bake for 35-40 minutes or until cheese is melted and starting to brown a little around the edges.
Sprinkle hot enchiladas with chopped green onions and fresh cilantro. Serve with sour cream.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.