These chicken enchiladas are full of creamy, cheesy goodness! Sure to be a new family favorite!
Happy Saturday everyone!! (Or Sunday to those of you who are email subscribers!)
I hope all of you had a fantastic week! My sister and her family stayed with us one night over Christmas vacation and we were all craving some delicious Mexican food! Then came this recipe! So perfect to cure that Mexican food craving, let me tell you!
I love cream cheese everything, so naturally this recipe became an instant favorite! There is so much flavor packed inside these enchiladas, even though the recipe is super simple to prepare and the cream cheese and whipping cream makes an amazing sauce! Not a recipe you'd want to eat super often, but great for Sunday dinner here and there! We served ours with some chips, guac and salsa! Easy, delicious and filling! Enjoy!
Cream Cheese Chicken Enchiladas
What you need:
3/4 pounds chicken breast (should be 2 cups when cooked)
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic salt
1 tablespoons butter
1- 14.5 ounce can diced tomatoes with green chiles, drained
1- 8 ounce package cream cheese
2 tablespoons cilantro, chopped
8- 8" flour tortillas
2 cups Mexican style shredded cheese
1 pint whipping cream
Preheat oven to 350 degrees. Season chicken with the chili powder, cumin and garlic salt. Bake for 20-25 minutes until chicken is cooked through. Remove from oven and shred the chicken using two forks to pull the meat apart. Set aside.
In a large saute pan, melt the butter over medium heat. Add the diced tomatoes and cream cheese. Cook until cream cheese is melted, stirring often. Then add the chicken and cilantro, stir to combine. Remove from heat.
Scoop about 1/3 cup of the chicken and cream cheese mixture into each tortilla, roll, then place into a greased 9x13 glass baking dish. Sprinkle the cheese on top of the enchiladas, then pour the whipping cream over top. Bake for 30 minutes, covered. Remove aluminum foil, then baking for another 15 minutes until top starts to brown. Sprinkle with additional chopped cilantro if desired when serving.
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On the blog... one year ago: Lemon Angel Snack Cake
Two years ago: The Ultimate McMuffin
Three years ago: Strawberry Pineapple Bellinis w/ Moscato d'Asti
This recipe is shared at: Love Bakes Good Cakes, The Better Baker,