Melt in your mouth chicken enchiladas are one of our families favorite recipes. They are packed with cheese, chicken and green chilies. Super easy to make and taste amazing. You can also freeze them as well.
Ingredients:
- 6 boneless chicken breasts cooked and shredded (save two cups broth)
- 16 oz (2 pkgs) cream cheese (light or normal)
- 1 can cream of chicken soup
- 1 can (14 oz) enchilada sauce
- 1 1/2 cup shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 8-10 corn tortillas (taco size)
- 1-2 small cans diced green chilies
Directions:
Mix shredded chicken with cream cheese, one cup broth and mozzarella cheese until smooth. Add one can of diced green chilies.
Mix cream of chicken soup, enchilada sauce and 1 cup broth together. Add in other can of diced green chilies to the sauce.
Spoon a small bit of the sauce in to cover the bottom of a greased 9 X 13 glass pan. Fill tortillas with cream cheese/chicken mixture. Roll them up and place them seam down in the pan. Pour the remaining sauce over tortillas and top with the shredded cheddar cheese.
Bake covered with foil at 350 degrees for 30 minutes remove foil and bake for 30 more minutes. Serve with sour cream, salsa and fresh cilantro as garnishes.
