creamy, cheesy chicken enchilladas
found this online and have tweaked it over the years to make it super good. Bring it to pot lucks, or when you visit friends. This is a family fav and everyone always wants the recipe.
prep time
20 Min
cook time
25 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1-2 - chicken breast halves, skinless and boneless
- 15 ounces jar of picante sauce (or make your own)
- 1 8oz packages cream cheese (softened)
- 1 package taco seasoning
- 2 cups mexican blend shredded cheese
- 12 - flour tortillas, (soft taco size)
- 1 cup cooked rice
How To Make creamy, cheesy chicken enchilladas
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Step 1Chop 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 -
Step 2Preheat oven to 375 degrees. Spoon chicken mixture into tortillas, roll and place inside a baking dish seam side down.
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Step 3sprinkle tops of enchiladas with reserved sauce, If you like spicy, use hot sauce (keeps tortillas from drying out) and sprinkle with desired amount of cheese.
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Step 4Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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