Recipe: Appetizing Brenda's Cream Cheese Chicken Enchiladas

Recipe: Appetizing Brenda's Cream Cheese Chicken Enchiladas Delicious, fresh and tasty.

Brenda's Cream Cheese Chicken Enchiladas. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Take a creamy trip to Mexico in your own kitchen! Cheese - who doesn't love it and how delicious it really becomes when it's all melted and gooey?

Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight.

These enchiladas are perfect when you have some leftover cooked chicken.

These are a creamy enchilada that isn't too spicy, and these enchiladas reheat very well.

You can have Brenda's Cream Cheese Chicken Enchiladas using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Brenda's Cream Cheese Chicken Enchiladas

1. Prepare 5 oz of fat free cream cheese, softened.

2. It’s 1/4 cup of light sour cream.

3. You need 1 cup of shredded cheddar cheese, divided.

4. You need 1 cup of shredded Monterey jack, divided.

5. Prepare 2 can of enchilada sauce.

6. You need 2 cup of cooked shredded chicken.

7. It’s 1 cup of corn kernels.

8. Prepare 4 oz of can diced green chilies.

9. You need 1/2 tsp of chili powder.

10. You need 1/4 tsp of cumin.

11. You need 1 of salt and pepper.

12. Prepare 4 each of scallions, thinly sliced.

13. Prepare 1 packages of 8-inch whole wheat tortillas.

Creamy Chicken Enchiladas have creamy shredded chicken filling is combined with cheese and a sour cream green chile sauce.

Everything is rolled up into corn tortillas, topped with more cheese and baked until bubbly!

Serve with a side of Mexican Rice or Frito Corn Salad!

These cream cheese chicken enchiladas are one of our favorite Mexican inspired meals!

Brenda's Cream Cheese Chicken Enchiladas step by step

1. Preheat oven to 325°F.

2. Spray 9x13 dish with cooking spray..

3. In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce..

4. Stir in 1/2 cup of each type of cheese..

5. In second bowl toss together the chicken, corn, green chilis, and half of the scallions..

6. Add the chicken mixture to the cheese mixture and combine well..

7. Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish..

8. Spoon the filling into each tortilla, roll the tortilla up and place seam down..

9. Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese..

10. Bake for 20-25 minutes or until hot and bubbly..

11. Sprinkle with remaining scallions and serve..

Is it too soon for another Mexican-ish recipe?

I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home.

Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

Add cream cheese and chiles; reduce heat to medium.

Cook and stir until blended and cream cheese is melted.