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We hope you got insight from reading it, now let’s go back to baked chicken enchiladas recipe. You can cook baked chicken enchiladas using 9 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Baked Chicken Enchiladas:
- Provide 3 boneless skinless chicken breasts
- You need 1 (8 oz.) pkg. cream cheese, softened
- Prepare 1 cup sour cream
- Use 2 cups salsa (I use Pace Picante)
- Get 1 can Rotel, drained
- Prepare 1 (8 oz.) pkg. Monterey Jack Cheese
- Take 1 (8 oz.) pkg. Colby Jack Cheese
- Provide 20-25 corn tortillas
- Use Toppings: sour cream, green onions
Instructions to make Baked Chicken Enchiladas:
- Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel.
- Shred completely and set aside.
- Shred cheeses and set aside.
- Slice up green onions if desired for topping and set aside.
- Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined.
- Fold in the chicken completely.
- Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
- Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
- Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops.
- Top with remaining cheese.
- Bake for 20 minutes or until hot and bubbly.
- Enjoy!
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