Baked Chicken Enchiladas

Name: Baked Chicken Enchiladas
Yield: 10 to 12 svgs.
Cuisine: American
Ingredients: 3 boneless skinless chicken breasts; 1 (8 oz.) pkg. cream cheese, softened; 1 cup sour cream; 2 cups salsa (I use Pace Picante); 1 can Rotel, drained; 1 (8 oz.) pkg. Monterey Jack Cheese; 1 (8 oz.) pkg. Colby Jack Cheese; 20-25 corn tortillas; Toppings: sour cream, green onions

Leelumae @leelumae

Kansas

This makes a lot so it's perfect for leftovers for a couple days or for freezing for quick dinner another night!

Leelumae @leelumae

Kansas

This makes a lot so it's perfect for leftovers for a couple days or for freezing for quick dinner another night!

Saved

Ingredients

10 to 12 svgs.

3boneless skinless chicken breasts
1 (8 oz.)pkg. cream cheese, softened
1 cupsour cream
2 cupssalsa (I use Pace Picante)
1 canRotel, drained
1 (8 oz.)pkg. Monterey Jack Cheese
1 (8 oz.)pkg. Colby Jack Cheese
20-25corn tortillas
Toppings: sour cream, green onions

Saved

Steps

1

Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel.
2

Shred completely and set aside.
3

Shred cheeses and set aside.
4

Slice up green onions if desired for topping and set aside.
5

Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined.
6

Fold in the chicken completely.
7

Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
8

Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
9

Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops.
10

Top with remaining cheese.
11

Bake for 20 minutes or until hot and bubbly.
12

Enjoy!