Chicken-Cream Cheese Enchiladas Recipe

Name: Chicken-Cream Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 4 -5 boneless skinless chicken breasts; 1 (8 ounce) package cream cheese, softened; 1 (1 ounce) package Italian salad dressing mix (I don't really know the size, but it made me put something); 1 dash salt; 1 teaspoon black pepper; 1 onion, minced; 1 bunch cilantro or 1 tablespoon dried cilantro; 1 (10 1/2 ounce) can cream of chicken soup (or with herbs); 1 (10 1/2 ounce) cancampbells creamy chicken verde soup; 1 cup half-and-half cream; 1 cup chopped green chili (optional); 8 ounces shredded monterey jack cheese

Servings: persons

12 corn tortillas
4 -5 boneless skinless chicken breasts
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Italian salad dressing mix (I don't really know the size, but it made me put something)
1 dash salt
1 teaspoon black pepper
1 onion, minced
1 bunch cilantro or 1 tablespoon dried cilantro
1 (10 1/2 ounce) can cream of chicken soup (or with herbs)
1 (10 1/2 ounce) cancampbells creamy chicken verde soup
1 cup half-and-half cream
1 cup chopped green chili (optional)
8 ounces shredded monterey jack cheese

1
Cook the chicken and the Italian dressing mix in the crockpot.
2
Shred or cube the cooked chicken.
3
Preheat the oven to 400 degrees.
4
Spray a 9 x 13 pan with cooking spray.
5
Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
6
Soften the tortillas using oil, broth, or whatever method you prefer.
7
Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
8
Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas.
9
Top with shredded cheese.
10
Bake at 400 degrees for 20 minutes, or until it bubbles.

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 corn tortillas, 4 -5 boneless skinless chicken breasts, 1 (8 ounce) package cream cheese, softened, 1 (1 ounce) package Italian salad dressing mix (I don't really know the size, but it made me put something), and more.

Yes, Chicken-Cream Cheese Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Cream Cheese Enchiladas

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