Recipe: Yummy Brenda's Cream Cheese Chicken Enchiladas

Delicious, fresh and tasty.

Brenda's Cream Cheese Chicken Enchiladas. Reviews for: Photos of Cream Cheese Chicken Enchiladas. My daughter has the best cream cheese chicken enchiladas recipe I've ever tried. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese.

Brenda's Cream Cheese Chicken Enchiladas Cheese - who doesn't love it and how delicious it really becomes when it's all melted and gooey? You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. you can have Brenda's Cream Cheese Chicken Enchiladas using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Brenda's Cream Cheese Chicken Enchiladas

  1. Prepare 5 oz of fat free cream cheese, softened.
  2. You need 1/4 cup of light sour cream.
  3. Prepare 1 cup of shredded cheddar cheese, divided.
  4. It's 1 cup of shredded Monterey jack, divided.
  5. It's 2 can of enchilada sauce.
  6. It's 2 cup of cooked shredded chicken.
  7. You need 1 cup of corn kernels.
  8. You need 4 oz of can diced green chilies.
  9. It's 1/2 tsp of chili powder.
  10. It's 1/4 tsp of cumin.
  11. It's 1 of salt and pepper.
  12. It's 4 each of scallions, thinly sliced.
  13. Prepare 1 packages of 8-inch whole wheat tortillas.

These cream cheese chicken enchiladas are one of our favorite Mexican inspired meals! Is it too soon for another Mexican-ish recipe? I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home. Sour Cream: You'll need sour cream for your Creamy Chicken Enchiladas sauce you'll roll up Cheese: I tend to use mild shredded cheese, but if you prefer a Colby Jack mix or Mexican.

Brenda's Cream Cheese Chicken Enchiladas step by step

  1. Preheat oven to 325°F.
  2. Spray 9x13 dish with cooking spray..
  3. In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce..
  4. Stir in 1/2 cup of each type of cheese..
  5. In second bowl toss together the chicken, corn, green chili's, and half of the scallions..
  6. Add the chicken mixture to the cheese mixture and combine well..
  7. Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish..
  8. Spoon the filling into each tortilla, roll the tortilla up and place seam down..
  9. Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese..
  10. Bake for 20-25 minutes or until hot and bubbly..
  11. Sprinkle with remaining scallions and serve..

Creamy white chicken enchiladas were all I knew. My existence completely revolved around them. Hands down the best Cream Cheese Chicken Enchiladas ever! I'll never stop making and sharing these! I omitted the beans because some family members don't like beans….but I just wanted to say.