Creamy Chicken Enchiladas

1. 1

   Preheat oven to 375F.

2. 2

   Shred chicken.

3. 3

   Cube the cream cheese and melt over low heat in a saucepan.

4. 4

   Add chicken and combine.

5. 5

   Heat up corn tortillas for 1 minute in microwave or until soft.

6. 6

   Place chicken mixture into tortillas and roll them up.

7. 7

   Place in a baking dish seam side down.

8. 8

   Pour green sauce over the enchiladas and top with 1 cup of Mexican style cheese.

9. 9

   Bake in oven at 375F for 30-35 minutes until cheese starts to brown.

10. 10

    Let enchiladas stand for 10 minutes before serving.

11. 11

    Serve with rice and refried beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.