Cream Cheese Chicken Enchiladas - Life with Susan

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Step 1

Variation ideas

Step 2

Store the leftover Cream Cheese Chicken Enchiladas in the refrigerator for up to 3 days. Furthermore, you can also freeze cooked or uncooked enchiladas. Cover the baking dish with aluminum foil and freeze. It will last for up to a month in the freezer. Simply reheat in the oven for about 15 minutes before serving.

Step 3

Preparation time 10 minutes

Step 4

Cooking time 25 minutes

Step 5

Total time 35 minutes

Step 6

Servings 4

Step 7

Preparation

Step 8

In a large bowl, add cream cheese, sour cream, half cup of enchiladas sauce, half cup of mozzarella cheese, half cup of cheddar cheese, cayenne powder, and cumin powder. Mix well so that everything is well combined.

Step 9

Add pre-cooked shredded chicken, corn, bell pepper and continue to mix until everything is well incorporated.

Step 10

Prepare a baking dish by spraying it with cooking spray.

Step 11

Spread half of the enchiladas sauce at the bottom of the baking dish evenly.

Step 12

Place a tortilla flat on a working station or on a flat plate. Scoop three to four tablespoons of the cream cheese and chicken mixture and place it in the center of the tortilla. Now roll the tortilla up and place it on the baking dish seam-side downwards. Continue until you have filled the dish with all the rolled-up tortillas.

Step 13

Pour the remaining enchiladas sauce over the rolled tortillas.

Step 14

Sprinkle remaining mozzarella and cheddar cheese on top.

Step 15

Place the baking dish in a preheated oven at 325-degree f for about 25 minutes or until the cheese is bubbling and gets a golden color.

Step 16

Take the baking dish out of the oven and garnish the enchiladas with freshly chopped cilantro. Serve.