CREAMY, CHEESY CHICKEN ENCHILLADAS
found this online and have tweaked it over the years to make it super good. Bring it to pot lucks, or when you visit friends. This is a family fav and everyone always wants the recipe.
Provided by Christina Schultz
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. Chop chicken breasts into bite size chunks. Wash hands and set aside. In a saucepan on med-hi, add3?4 of the picante sauce and reserve the rest, add taco seasoning then mix. Now add the softened cream cheese and mix, then add chicken chunks and COVER, stirring constanly, removing from heat when doing so.(sauce will splatter!!). Let cook about 8-10 mins
- 2. Preheat oven to 375 degrees. Spoon chicken mixture into tortillas, roll and place inside a baking dish seam side down.
- 3. sprinkle tops of enchiladas with reserved sauce, If you like spicy, use hot sauce (keeps tortillas from drying out) and sprinkle with desired amount of cheese.
- 4. Place in the oven until cheese is melted and bubbly. About 8-10 mins (No one in my house waits for them to cool down) PLate up and dig in!! The rice can be added as a filler in case the mixture is a little too watery/runny. But its not neccesary, I found a good quality cream cheese is the key. Philadelphia brand isnt as good anymore. I bought a farm brand from Costco and no problems.
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