Creamy, Cheesy Chicken Enchilladas
1-2chicken breast halves, skinless and boneless
15 ozjar of picante sauce (or make your own)
1 8oz pkgcream cheese (softened)
1 pkgtaco seasoning
2 cmexican blend shredded cheese
12flour tortillas, (soft taco size)
1 ccooked rice
How to Make Creamy, Cheesy Chicken Enchilladas
- Chop chicken breasts into bite size chunks. Wash hands and set aside. In a saucepan on med-hi, add3?4 of the picante sauce and reserve the rest, add taco seasoning then mix. Now add the softened cream cheese and mix, then add chicken chunks and COVER, stirring constanly, removing from heat when doing so.(sauce will splatter!!). Let cook about 8-10 mins
- Place in the oven until cheese is melted and bubbly. About 8-10 mins (No one in my house waits for them to cool down) PLate up and dig in!!
The rice can be added as a filler in case the mixture is a little too watery/runny. But its not neccesary, I found a good quality cream cheese is the key. Philadelphia brand isnt as good anymore. I bought a farm brand from Costco and no problems.