A creamy chicken enchiladas with cream cheese recipe your family and friends will love!
Ingredients
- cooking spray
- 1 cup chunky salsa
- 6 ounces cream cheese , softened
- 3 cups shredded , cooked chicken
- 8 flours tortillas , 8 inch
- 1 can enchilada sauce , 15 ounce
- 0.5 cups shredded Mexican cheese blend
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
-
2
Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
-
3
Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
-
4
Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.
Nutrition Facts
Per serving
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