How to Make Chicken Enchilada Recipes With Cream Cheese

Homemade Chicken Enchiladas

Name: How to Make Chicken Enchilada Recipes With Cream Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 70 min
Yield: 8 servings

I recall often eating these chicken enchiladas with very little cheese on them.

Cream Cheese Chicken Enchiladas Taste And Tell

Recipe Summary Homemade Chicken Enchiladas

These enchiladas are great. Even my 5 year old loves them!

Ingredients | Chicken Enchilada Recipes With Cream Cheese

1 tablespoon olive oil

2 cooked chicken breasts, shredded

1 onion, diced

1 green bell pepper, diced

1 ½ cloves garlic, chopped

1 cup cream cheese

1 cup shredded Monterey Jack cheese

1 (15 ounce) can tomato sauce

1 tablespoon chili powder

1 tablespoon dried parsley

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

8 (10 inch) flour tortillas

2 cups enchilada sauce

1 cup shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.

Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.

Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Info | Chicken Enchilada Recipes With Cream Cheese

prep: 30 mins cook: 20 mins additional: 20 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

TAG : Homemade Chicken Enchiladas

World Cuisine Recipes, Latin American, Mexican,

Images of Chicken Enchilada Recipes With Cream Cheese

Chicken Enchilada Recipes With Cream Cheese - In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.