Cream Cheese Chicken Enchiladas
- 10 oz red enchilada sauce
- 10 corn tortillas (6 inch)
- 1 1/2 lb Chicken breast (boneless and skinless)
- 1 jalapeno
- 1 red bell pepper, small
- 4 oz cream cheese
- 8 oz shredded Mexican blend cheese, divided
- 1 1/2 tsp Salt
- 1/2 tsp black pepper
- 1 tsp Onion powder
- 1/4 tsp cayenne pepper
- 1 tbsp cumin
- Pre heat oven to 350
- In a large stock pot, bring a quart of water to a boil over high heat.
- Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165F.
- While chicken is cooking, dice peppers.
- Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.
- When chicken is done, remove from pot and shred.
- (The easiest way to shred is with stand mixer on low using the paddle attachment.)
- Add cheeses and peppers to the chicken and combine.
- (Reserve 2 ounces of the shredded cheese for topping the enchiladas.)
- Add spices and stir to distribute evenly.
- Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds.
- This softens the tortillas and prevents them from breaking during preparation.
- Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla.
- Roll and place in the pan.
- Repeat until chicken mixture is evenly distributed among each of the tortillas.
- Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.
- Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.
- Place pan in pre heated oven and bake for 12 - 15 minutes.
- Serve hot will chips and salsa!
enchilada sauce, corn tortillas, chicken, jalapeno, red bell pepper, cream cheese, blend cheese, salt, black pepper, onion, cayenne pepper, cumin
Taken from cookpad.com/us/recipes/356668-cream-cheese-chicken-enchiladas (may not work)