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Delicious Chicken Enchiladas
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Description
Yummy chicken enchiladas made with sour cream and cream cheese nestled in a bed of spicy red enchilada sauce and smothered with cheese.
Ingredients
- 3 whole Boneless, Skinless Chicken Breasts
- ½ cups Onion, Chopped
- 2 Tablespoons Butter Or Olive Oil
- 2 ounces, weight Cream Cheese
- 2 cups Shredded Mexican Style Cheese, Divided
- 2 teaspoons Ground Pepper
- 1 teaspoon Chili Powder
- 1 Tablespoon Garlic Powder
- ½ pints Sour Cream
- ½ cups Salsa
- 1 can Red Enchilada Sauce
- 12 whole Flour Tortillas Or More
Preparation
Preheat oven to 350.
Cut up chicken into strips and place chicken and onion and butter/olive oil in non-stick skillet and cook until done.
Remove chicken pieces from skillet and shred chicken with fork then return to skillet.
Add cream cheese, 1 C cheddar cheese, pepper, chili powder, garlic powder, sour cream and salsa and stir until melted. Add 1/4 C of enchilada sauce and stir again.
Spray 9×13 baking dish with spray oil.
Pour 1/2 of remaining enchilada sauce in bottom of baking dish. Roll even amounts of the chicken mixture into the tortillas and place in baking dish. Cover with remaining enchilada sauce and cheddar cheese. Bake covered for 20-30 minutes. Cool 10 minutes before serving.
NOTE: Fat free cream cheese and/or sour cream may be used with very good results.
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Stacyesq on 6.28.2010
These were delicious! I modified the recipe by using corn tortillas to make it gluten free. I also used half of a leftover rotisserie chicken and was worried that I didn’t have enough chicken so I added some frozen corn to the mixture. I will definitely be making these again!