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The ingredients needed to cook Baked Chicken Enchiladas:
- Provide 3 boneless skinless chicken breasts
- Prepare 1 (8 oz.) pkg. cream cheese, softened
- Prepare 1 cup sour cream
- Use 2 cups salsa (I use Pace Picante)
- Prepare 1 can Rotel, drained
- Use 1 (8 oz.) pkg. Monterey Jack Cheese
- Prepare 1 (8 oz.) pkg. Colby Jack Cheese
- Use 20-25 corn tortillas
- You need Toppings: sour cream, green onions
Instructions to make Baked Chicken Enchiladas:
- 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.
- Shred completely and set aside.
- Shred cheeses and set aside.
- Slice up green onions if desired for topping and set aside.
- 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.
- Fold in the chicken completely.
- Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
- Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
- 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.
- Top with remaining cheese.
- Bake for 20 minutes or until hot and bubbly.
- Enjoy!
Baked Chicken Enchiladas are So Easy to make ! What I love about this recipe is that most everything is in your pantry or really inexpensive. Chicken enchiladas are a baked casserole dish made with four essential components. These shredded chicken enchiladas are a family-friendly dish that everyone will devour! Chicken Enchiladas will forever and always be one of my must have foods.
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