Recipe: Perfect Brenda's Cream Cheese Chicken Enchiladas

Brenda's Cream Cheese Chicken Enchiladas. Reviews for: Photos of Cream Cheese Chicken Enchiladas. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Take a creamy trip to Mexico in your own kitchen!

These cream cheese chicken enchiladas are one of our favorite Mexican inspired meals! Is it too soon for another Mexican-ish recipe? I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home. You can cook Brenda's Cream Cheese Chicken Enchiladas using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Brenda's Cream Cheese Chicken Enchiladas

1. Prepare 5 oz of fat free cream cheese, softened.
2. Prepare 1/4 cup of light sour cream.
3. It's 1 cup of shredded cheddar cheese, divided.
4. You need 1 cup of shredded Monterey jack, divided.
5. It's 2 can of enchilada sauce.
6. You need 2 cup of cooked shredded chicken.
7. It's 1 cup of corn kernels.
8. It's 4 oz of can diced green chilies.
9. Prepare 1/2 tsp of chili powder.
10. You need 1/4 tsp of cumin.
11. You need 1 of salt and pepper.
12. Prepare 4 each of scallions, thinly sliced.
13. Prepare 1 packages of 8-inch whole wheat tortillas.

De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken. If you're looking for an easy Mexican main dish recipe, try these creamy chicken enchiladas. Eight ingredients and a few minutes of prep time are all you need to get these enchiladas baking away in the oven. These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest.

Brenda's Cream Cheese Chicken Enchiladas instructions

1. Preheat oven to 325°F.
2. Spray 9x13 dish with cooking spray..
3. In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce..
4. Stir in 1/2 cup of each type of cheese..
5. In second bowl toss together the chicken, corn, green chili's, and half of the scallions..
6. Add the chicken mixture to the cheese mixture and combine well..
7. Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish..
8. Spoon the filling into each tortilla, roll the tortilla up and place seam down..
9. Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese..
10. Bake for 20-25 minutes or until hot and bubbly..
11. Sprinkle with remaining scallions and serve..

Remove the baking dish from the oven when the enchiladas are blanketed with gooey melted cheese and bubbling in the tangy sour cream sauce. Want to transform leftover chicken into something fabulous? Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love. Creamy Chicken Enchiladas have creamy shredded chicken filling is combined with cheese and a sour cream green chile sauce. Everything is rolled up into corn tortillas, topped with more cheese and baked until bubbly!