Monday, September 1, 2014

Cream Cheesy Chicken Enchiladas

I was in the mood for Mexican and as much as I LOVE chicken enchiladas at Mexican restaurants, I was yet to make them myself. I combined a few different recipes and came up with these chicken enchiladas. Anything that involves a block of cream cheese already has my vote and for my first time making these I can definitely say I will be making them again!

Cream Cheesy Chicken Enchiladas
3 cups shredded chicken
8oz. block cream cheese
1 small can diced chili peppers
1 tsp. Mexican chili spice
1 tsp. salt and pepper
8 oz. shredded cheddar cheese
1 large can enchilada sauce
10 soft taco size flour tortillas
1 1.4 oz. package of fajita seasoning

Season chicken with salt, pepper, and Mexican chili spice

Cook thoroughly and then shred

Meanwhile, cut cream cheese block into ½ inch cubes

Add cream cheese cubes, fajita seasoning, 4 oz. shredded cheese, ½ can of chili peppers (no need to drain) and chicken to a bowl and mix

Pour ½ cup enchilada sauce on the bottom of a greased casserole dish (you need a large one!)

Scoop  ½ cup of the chicken cheese filling into each tortilla then roll up tightly

Place seam side down in the casserole dish

Top with remaining enchilada sauce, then chili peppers, and top with remaining cheese

Bake covered in a 375F oven for 25 minutes

Uncover and continue to bake for an additional 10-15 minutes

Top with sour cream and hot sauce and enjoy!

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