Cream Cheese Chicken Enchiladas
Zesty and creamy oven-baked chicken enchiladas
Servings: 6 people
Ingredients
- 4 chicken breasts, cooked and shredded *I really like to use a taco marinade before cooking
- 1 can Rotel tomatoes, drained use the spicy ones if you like it hot
- 8 oz. cream cheese
- 1 1/2 cups whipping cream or Half and Half
- 1 can whole corn, drained
- 1 can black beans, drained optional
- 6 flour tortillas
Instructions
- Heat shredded chicken in greased skillet on low, adding cream cheese, Rotel and corn (and black beans if you want). You CAN add some taco seasoning to the chicken if you like that flavor, or I like to use the taco marinade linked below
- Cook till cream cheese is melted and mixture is well-blended
- Heat tortillas according to package instructions, I zap them in microwave under a damp paper towel
- Evenly spoon cream cheese mixture into center of each tortilla, tuck in sides and roll
- Place enchiladas in a lightly greased baking dish
- Add cream to cover enchiladas to 3/4
- Top with shredded cheese
- Bake covered at 350 degrees for 35-40 minutes (you can uncover last 5 minutes or so to let the cheese brown)
- You can serve with salsa or extra Rotel for a little zip!
Notes
When cooking any kind of Mexican chicken dish, I like to use this taco marinade first on the chicken, let it marinate 4-6 hours then bake and shred your chicken. Delicious!