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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Cheese Chicken Enchiladas Recipe

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This recipe for Cream Cheese Chicken Enchiladas is from Boggs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
3/4 c. bottled salsa
8 oz. cheddar cheese, shredded 92 c.)
1/4 c. chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce
Directions:
Directions:
Heat oven to 350 °F. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 minutes or until translucent.

Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted.

Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.

Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan.

Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce.

Bake 20 to 30 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
I love anything with cream cheese in it, and these are easy and delicious.I also melt velveeta cheese sauce over the top of them too, if you want your enchiladas extra cheesy.

 

 

 

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