Spicy Cream Cheese and Chicken Enchiladas

1. 1

   Preheat the oven to 375 degrees F and grease a 9x13 baking pan.

2. 2

   Cut the top off the pepper and remove the seeds.

3. 3

   Finely dice the pepper and scrape the pieces and any juice into a small mixing bowl.

4. 4

   Add the Neufchatel or cream cheese and mash with the back of a fork until the peppers are completely mixed into the cream cheese.

5. 5

   Lay out one tortilla and top with approximately 1/2 cup shredded chicken, 1/4 cup salsa and 1/4-1/3 cup cheddar cheese.

6. 6

   Roll up and place seam-side down in the baking pan.

7. 7

   Repeat with the remaining tortillas.

8. 8

   Divide the cream cheese evenly between the enchiladas.

9. 9

   Using an offset spatula or a butter knife, spread the cream cheese over the top of each enchilada.

10. 10

    Sprinkle the remaining cheddar cheese over the cream cheese.

11. 11

    Bake at 375 degrees F for 20-25 minutes, or until the cheese on top is melted and bubbly.

12. 12

    Allow to cool for 5-10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.