cream cheese chicken enchilada

1. 1

   preheat oven to 350F

2. 2

   In a 9X13 pan add 1 can enchillada sauce and set aside.

3. 3

   In a skillet cook chicken until well done let cool.

4. 4

   Shred chicken and add cream cheese, sour cream, half cheddar cheese and half Monterey jack to skillet.

5. 5

   Cook until all is melted well.

6. 6

   put heaping spoonful of meat mixture in one shell roll up and put in 9X13 pan continue until pan is full.

7. 7

   Pour other can of enchilada sauce over all enchiladas and remaining cheese.

8. 8

   Put foil over and bake for 35 minutes.

9. 9

   Take off foul and let bake about 15 minutes more.

10. 10

    Take out and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.