date: 2020-10-01T12:45:08.437Z image: https://img-global.cpcdn.com/recipes/42acde5fafa05e92/751x532cq70/cream-cheese-enchiladas-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/42acde5fafa05e92/751x532cq70/cream-cheese-enchiladas-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/42acde5fafa05e92/751x532cq70/cream-cheese-enchiladas-recipe-main-photo.jpg author: Devin Cooper ratingvalue: 4.9 reviewcount: 43621 recipeingredient: - "12 Flour Tortillas" - "2 Large cans green enchilada sauce" - " Chicken Mixture" - "8-10 Chicken Breasts Boneless Skinless" - "2 packs Cream Cheese" - "1 can green chiles" - "1 lb Shredded Cheese Monterrey Jack" - "1 can Rotel diced tomatoes" - " Toppings" - "1 lb Shredded Cheese Monterrey Jack" - " Chives" recipeinstructions: - "Preheat oven to 400 degrees" - "Boil chicken until done and flavor that broth!! (I add one whole onion, garlic, jalapeños, garlic powder, onion powder, salt, pepper, & knorr tomato bouillon - I use a scoop of broth for the mixture, also for my Mexican rice on the side)" - "Place chicken in separate bowl. shred it. add mixture ingredients: Cream cheese, cheese, green chiles, rotel tomatoes, & I add about 1/3 cup of the broth to the mixture (optional). Mix well." - "Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce" - "Lay tortilla into baking dish and place mixture into the middle" - "Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla." - "(This should make 2 pans full) Top pan(s) with remaining sauce, shredded cheese, & chives. (My family likes Olives on top, I don't 😜) Get creative!" - "Bake for about 20 mins, remember everything is already cooked, youre just melting all of the cheeses. 👍 Enjoy!! (Make sure to put that bomb broth to use with some Spanish Rice!)" categories: - Recipe tags: - cream - cheese - enchiladas katakunci: cream cheese enchiladas nutrition: 249 calories recipecuisine: American preptime: "PT39M" cooktime: "PT59M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, cream cheese enchiladas. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious. Your family will love these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have some leftover cooked chicken. Cream Cheese Enchiladas is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes delicious. Cream Cheese Enchiladas is something that I have loved my entire life. They're fine and they look fantastic. To get started with this particular recipe, we must prepare a few components. You can cook cream cheese enchiladas using 11 ingredients and 8 steps. Here is how you can achieve it. ##### The ingredients needed to make Cream Cheese Enchiladas: 1. Prepare 12 Flour Tortillas 1. Make ready 2 Large cans green enchilada sauce 1. Take Chicken Mixture 1. Take 8-10 Chicken Breasts, Boneless, Skinless 1. Get 2 packs Cream Cheese 1. Make ready 1 can green chiles 1. Make ready 1 lb Shredded Cheese (Monterrey Jack) 1. Prepare 1 can Rotel diced tomatoes 1. Get Toppings 1. Prepare 1 lb Shredded Cheese (Monterrey Jack) 1. Take Chives I love this easy Green Chili Cream Cheese Enchiladas Recipe! When I had a baby this spring my Aunt Jackie brought us these Green Chili Cream Cheese Enchiladas. These cream cheese chicken enchiladas come from my friend Deborah at Taste and Tell. She makes some delicious food and these enchiladas don't disappoint! ##### Steps to make Cream Cheese Enchiladas: 1. Preheat oven to 400 degrees 1. Boil chicken until done and flavor that broth!! (I add one whole onion, garlic, jalapeños, garlic powder, onion powder, salt, pepper, & knorr tomato bouillon - I use a scoop of broth for the mixture, also for my Mexican rice on the side) 1. Place chicken in separate bowl. shred it. add mixture ingredients: Cream cheese, cheese, green chiles, rotel tomatoes, & I add about 1/3 cup of the broth to the mixture (optional). Mix well. 1. Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce 1. Lay tortilla into baking dish and place mixture into the middle 1. Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla. 1. (This should make 2 pans full) Top pan(s) with remaining sauce, shredded cheese, & chives. (My family likes Olives on top, I don't 😜) Get creative! 1. Bake for about 20 mins, remember everything is already cooked, youre just melting all of the cheeses. 👍 Enjoy!! (Make sure to put that bomb broth to use with some Spanish Rice!) These cream cheese chicken enchiladas come from my friend Deborah at Taste and Tell. She makes some delicious food and these enchiladas don't disappoint! I hope you'll give these a try and let me. This time it's the star ingredient in these creamy, spicy, flavorful chicken enchiladas that Joe has pronounced his new favorite enchiladas. Chicken cream cheese chicken enchiladas, cream cheese enchiladas, cheesy enchiladas, creamy enchiladas, chicken enchiladas European Print This. So that is going to wrap this up for this special food cream cheese enchiladas recipe. Thanks so much for your time. I am sure you will make this at home. 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