Cream Cheese Enchiladas
Ingredients
1 package cream cheese
1 10 oz can of condensed cream of chicken soup
1 10 oz can of green enchilada sauce
1 20 oz can of rotel drained
2 cups shredded cheese any kind you prefer (I buy the pre-shredded Mexican blend)
4 cups cooked and shredded chicken
12 flour tortillas
Preheat oven to 350 degrees. Combine the cream cheese, green enchilada sauce and cream of chicken soup in a large microwavable bowl. Put it in the microwave to melt the cheese and stir until completely mixed and saucy. Add the drained rotel. Have your chicken already cooked and cut up or shredded into little pieces. (It usually takes six to seven chicken tenderloin pieces.) Get two 9 x 13 pans ready. Take a few spoonfuls of the sauce and spread it out in the bottom of the pan. It doesn’t have to be thick….just spread it around a bit to keep the enchiladas from sticking. Take a tortilla and in the middle put a moderate handful of chicken. Spoon enough sauce to cover the chicken well, and then fold in the sides of the tortilla and roll it up. Place in the pan and put a spoonful of the sauce across the top, spreading it out with your spoon. Repeat until you’ve either run out of ingredients or pan space. Take the shredded cheese and spread across the top liberally. Bake about 20 minutes or until the enchiladas are warm throughout and the cheese is well melted. Serve hot.
Note: These freeze very well and make great leftovers.
Ingredients
1 package cream cheese
1 10 oz can of condensed cream of chicken soup
1 10 oz can of green enchilada sauce
1 20 oz can of rotel drained
2 cups shredded cheese any kind you prefer (I buy the pre-shredded Mexican blend)
4 cups cooked and shredded chicken
12 flour tortillas
Preheat oven to 350 degrees. Combine the cream cheese, green enchilada sauce and cream of chicken soup in a large microwavable bowl. Put it in the microwave to melt the cheese and stir until completely mixed and saucy. Add the drained rotel. Have your chicken already cooked and cut up or shredded into little pieces. (It usually takes six to seven chicken tenderloin pieces.) Get two 9 x 13 pans ready. Take a few spoonfuls of the sauce and spread it out in the bottom of the pan. It doesn’t have to be thick….just spread it around a bit to keep the enchiladas from sticking. Take a tortilla and in the middle put a moderate handful of chicken. Spoon enough sauce to cover the chicken well, and then fold in the sides of the tortilla and roll it up. Place in the pan and put a spoonful of the sauce across the top, spreading it out with your spoon. Repeat until you’ve either run out of ingredients or pan space. Take the shredded cheese and spread across the top liberally. Bake about 20 minutes or until the enchiladas are warm throughout and the cheese is well melted. Serve hot.
Note: These freeze very well and make great leftovers.
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