Chicken Enchiladas

Chicken Enchiladas are simple to put together but taste restaurant worthy!

My teenager heartily approved of these Chicken Enchiladas by saying, “It seems like we are eating in a restaurant”.  I will take that to mean it is good!  It IS good.  It is a good blend of shredded chicken, cheeses and a green chili sauce.  I take a big short cut here and use canned sauce and chicken (unless I have some leftover to use up and then it is still easy).  That makes it so simple to mix together and bake.  We use the large size soft tortillas and they are pretty loaded with chicken and cheese inside so it may very well be 4 servings for you instead of the 2 listed.  It is very easy to double or triple this if needed also. We top it with sour cream.


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Chicken Enchiladas
"It seems like we are in a restuarant"
Chicken Enchiladas
Course Chicken, Main Dish
Servings
people
Ingredients
Course Chicken, Main Dish
Servings
people
Ingredients
Chicken Enchiladas
Instructions
  1. Gather your ingredients
  2. Soften cream cheese in microwave for about 30 seconds. It does not have to be melted, just soft enough to stir chicken and cheese into.
  3. Stir 2 oz of shredded cheese and chicken into cream cheese and stir to blend well. Spread half on each wrap.
  4. Fold wraps and place in greased baking dish.
  5. Cover with enchilada sauce and rest of cheese.
  6. Bake in preheated 350* oven for 25 minutes and then broil for 2-3 minutes until top is nicely browned. Serve with sour cream.
Recipe Notes

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