Recipe: Delicious Brenda's Cream Cheese Chicken Enchiladas

Brenda's Cream Cheese Chicken Enchiladas. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Reviews for: Photos of Cream Cheese Chicken Enchiladas. De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.

You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream. These cream cheese chicken enchiladas are one of our favorite Mexican inspired meals! Is it too soon for another Mexican-ish recipe? You can cook Brenda's Cream Cheese Chicken Enchiladas using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Brenda's Cream Cheese Chicken Enchiladas

1. It's 5 oz of fat free cream cheese, softened.
2. You need 1/4 cup of light sour cream.
3. Prepare 1 cup of shredded cheddar cheese, divided.
4. It's 1 cup of shredded Monterey jack, divided.
5. You need 2 can of enchilada sauce.
6. Prepare 2 cup of cooked shredded chicken.
7. You need 1 cup of corn kernels.
8. It's 4 oz of can diced green chilies.
9. Prepare 1/2 tsp of chili powder.
10. You need 1/4 tsp of cumin.
11. You need 1 of salt and pepper.
12. Prepare 4 each of scallions, thinly sliced.
13. Prepare 1 packages of 8-inch whole wheat tortillas.

I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have some leftover cooked chicken. These are a creamy enchilada that isn't too spicy, and these enchiladas reheat very well.

Brenda's Cream Cheese Chicken Enchiladas instructions

1. Preheat oven to 325°F.
2. Spray 9x13 dish with cooking spray..
3. In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce..
4. Stir in 1/2 cup of each type of cheese..
5. In second bowl toss together the chicken, corn, green chili's, and half of the scallions..
6. Add the chicken mixture to the cheese mixture and combine well..
7. Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish..
8. Spoon the filling into each tortilla, roll the tortilla up and place seam down..
9. Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese..
10. Bake for 20-25 minutes or until hot and bubbly..
11. Sprinkle with remaining scallions and serve..

These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest. Remove the baking dish from the oven when the enchiladas are blanketed with gooey melted cheese and bubbling in the tangy sour cream sauce. Want to transform leftover chicken into something fabulous? Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love. If you're looking for an easy Mexican main dish recipe, try these creamy chicken enchiladas.

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