Chicken Enchiladas
 
Prep time
Cook time
Total time
 
The chicken can be cooked and shredded a day ahead time, ready to quickly finish up while the hungry ones are devouring your fresh salsa and guacamole ( or assisting you). They'll be eating in no time! It's a meal that can be a fun family effort! Happy Cinco de Mayo!
Author:
Recipe type: Chicken
Cuisine: Mexican
Serves: 20-6"
Ingredients
  • 1.5 pounds chicken breast, shredded
  • 1-10 oz can green(or red) enchilada sauce
  • 4 c. Mexican cheese blend or Fiesta, Monterey Jack, divided
  • 4 oz Cream Cheese, I used ⅓ fat~Neufchatel Cheese.
  • 2- 8.2 oz pkg. flour tortillas- 10 tortillas each(6")
  • 2-10 oz cans Red Enchilada sauce or 1-28 oz can
Instructions
  1. Cook and shred chicken breast. When cooled, toss 2 cups of the shredded cheese to evenly distribute.
  2. Stir in green enchilada sauce.
  3. Soften the cream cheese in the microwave and stir until smooth. Blend with the chicken mixture until well combined.
  4. Measure 2 tablespoons of the chicken filling in the center of each tortilla and roll up.
  5. Spray 2 pans with non-stick spray.
  6. Spread ½ -3/4 cup red enchilada sauce from each can in each pan, enough to cover bottom.
  7. Place 10-12 filled enchiladas, seam side down, on top of red enchilada sauce.
  8. Pour remaining red enchilada sauce over top of filled enchiladas.
  9. Sprinkle each pan of 10-12 enchiladas with 1 cup of additional cheese.
  10. Bake at 375 degrees for about 30 minutes.
  11. Top with fresh salsa( highly recommended) and/or diced avocados, if desired.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chicken-enchiladas/