DIR Return Create A Forum - Home
---------------------------------------------------------
Corner Sistahs!
HTML https://cornersistahs.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Poultry
*****************************************************
#Post#: 1734--------------------------------------------------
Cream Cheese Chicken Enchiladas
By: moo Date: April 8, 2020, 5:57 pm
---------------------------------------------------------
CREAM CHEESE CHICKEN ENCHILADAS
Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine,
but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with
cooking spray.
2.In the bowl of your mixer cream together the cream cheese,
sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of
each type of cheese.
3.In a second bowl toss together the chicken, corn, cumin,
chili powder, salt and pepper, green chiles, and half of the
scallions. Add the chicken mixture to the cheese mixture and
combine well.
4.Spread about half of the remaining enchilada sauce in the
bottom of the baking dish.
5.Spoon the filling into each tortilla, roll the tortilla up,
and place in the baking dish with the seam down. Pour the
remaining enchilada sauce over the top of the filled tortillas
and sprinkle with the remaining cheese. Bake for 20-25 minutes
or until hot and bubbly. Sprinkle with the remaining scallions
and serve.
*****************************************************