Cream Cheese Chicken Enchiladas

These chicken enchiladas owe their creaminess to the addition of one of my favorite ingredients – cream cheese! They are a crowd favorite.
Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. I never realized until the past two weeks how stocked my kitchen is before going to the grocery store. And how many different and delicious things I could make without leaving home.

But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Very easy to prepare and it cooked while I got ready to meet up with friends for drinks. I definitely took a moment to slow down and enjoy this delicious thing that I put on my plate before going off into the night with a full and happy belly!

  • 5 oz. reduced fat cream cheese, softened

  • 1/4 cup light sour cream (or plain Greek yogurt)

  • 10 oz. can of enchilada sauce

  • 1 cup shredded cheddar cheese, divided

  • 1 cup shredded monterey jack cheese, divided

  • 2 cups cooked shredded chicken

  • 1 cup frozen corn kernels, thawed (canned corn works, but drain it first)

  • 4 oz. can diced green chiles

  • 1/2 tsp chili powder

  • 1/4 tsp cumin

  • Salt and pepper

  • 4 scallions, thinly sliced

  • 8 (8-inch) whole wheat tortillas

  1. Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.
  2. In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
  3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
  4. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
  5. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

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