Cream Cheese Enchiladas
Ingredients
- 8 ounces cream cheese
room temperature
- 4 ounce can green chiles
fire roasted
- 1 cup Mexican blend shredded cheese
divided
- 1 cup shredded colby jack cheese
divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- ¼ cup lime juice
- 2 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 12 flour tortillas
6 inch
Directions
- 1
Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.
- 2
In a medium bowl mix together the cream cheese, green chiles, ½ cup mexican blend cheese, ½ cup colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add in the shredded chicken and mix well.
- 3
Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.
- 4
Take the tortillas one at a time and fill with about 3-4 tablespoons of filling, roll each filled tortilla up and place them seam side down in the pan.
- 5
Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.
- 6
Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.
- 7
Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.
Cream Cheese Enchiladas
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Ratings & Reviews
Based on 6 ratings