Baked Chicken Enchiladas
Baked Chicken Enchiladas

Baked Chicken Enchiladas - Family members warmth and closeness may be obtained in simple approaches. A single of them is cooking and serving meals for the loved ones. As a housewife, obviously you don't want to miss a meal collectively suitable? Cuisine can also be the key to a delighted household, many really feel homesick because their cooking has been located elsewhere.

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Baked Chicken Enchiladas is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Baked Chicken Enchiladas is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have baked chicken enchiladas using 9 ingredients and 12 steps. Here is how you can achieve it.

Ingredients needed to serve Baked Chicken Enchiladas:

  1. 3 boneless skinless chicken breasts
  2. 1 (8 oz.) pkg. cream cheese, softened
  3. 1 cup sour cream
  4. 2 cups salsa (I use Pace Picante)
  5. 1 can Rotel, drained
  6. 1 (8 oz.) pkg. Monterey Jack Cheese
  7. 1 (8 oz.) pkg. Colby Jack Cheese
  8. 20-25 corn tortillas
  9. Toppings: sour cream, green onions

Steps to make Baked Chicken Enchiladas:

  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!

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