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Ingredient
Baked Chicken Enchiladas
Introduce
Chef :
LeelumaeBaked Chicken Enchiladas
This makes a lot so it's perfect for leftovers for a couple days or for freezing for quick dinner another night!
Ingredient
Food ration :
10 to 12 svgs.
1 (8 oz.)
pkg. cream cheese, softened
1 cup
sour cream
2 cups
salsa (I use Pace Picante)
1 can
Rotel, drained
1 (8 oz.)
pkg. Monterey Jack Cheese
1 (8 oz.)
pkg. Colby Jack Cheese
20-25
corn tortillas
Cooking instructions
* Step 1
Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel.
* Step 2
Shred completely and set aside.
* Step 3
Shred cheeses and set aside.
* Step 4
Slice up green onions if desired for topping and set aside.
* Step 5
Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined.
* Step 6
Fold in the chicken completely.
* Step 7
Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
* Step 8
Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
* Step 9
Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops.
* Step 10
Top with remaining cheese.
* Step 11
Bake for 20 minutes or until hot and bubbly.
* Step 12
Enjoy!
Note: if there is a photo you can click to enlarge it
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