Saturday, February 1, 2014

Cream Cheese Chicken Enchiladas

5ounces cream cheese, softened
¼cup sour cream
2cups prepared salsa
1cup shredded cheddar cheese, divided
1cup shredded pepper-jack cheese, divided
2cups cooked shredded chicken
1cup frozen corn kernels, thawed
½teaspoon chili powder
¼teaspoon cumin
Salt and pepper
4scallions, thinly sliced
88-inch flour tortillas

1. Preheat oven 325 degrees. 2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm. * We all loved these I was a little worried that they were going to be dry with only using salsa as the topping but it turned out perfect. I will for sure make these again.


  1. Oh I have everything for this and it looks fantastic! I am making it for dinner.

  2. I love these!!! Your recipe looks sooo good!!!


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