Baked Chicken and Cheese Enchiladas
Baked Chicken And Cheese Enchiladas is an impressive dinner. Made with 1 (8 oz.) pkg. philadelphia cream cheese, 2 c. chopped cooked chicken, 1 (4 oz.) can diced green chiles, 1/4 c. chopped onion and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended.
Wrap tortillas in heavy-duty plastic wrap; heat in microwave according to package directions.
Spoon about 1/3 cup chicken mixture down center of each warm tortilla; roll up.
Place in a lightly greased 13 x 9-inch baking dish.
Cook diced tomatoes, tomato sauce and cream in a 2-quart saucepan over medium-high heat, stirring often, 10 minutes or until thoroughly heated.
Pour tomato mixture evenly over tortillas, spreading to ends of tortillas; sprinkle with remaining 2 cups cheese.
Bake at 350Β° for 20 minutes or until cheese melts and tomato mixture is bubbly.
Serve with desired topping of sour cream and shredded lettuce.
π· Perfect Pairings
Complete your meal with these
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