Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Baked Chicken Enchiladas. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Baked Chicken Enchiladas Recipe.
You can have Baked Chicken Enchiladas using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Baked Chicken Enchiladas
Make ready 3 of boneless skinless chicken breasts.
You need 1 (8 oz.) of pkg. cream cheese, softened.
You need 1 cup of sour cream.
You need 2 cups of salsa (I use Pace Picante).
Prepare 1 can of Rotel, drained.
Take 1 (8 oz.) of pkg. Monterey Jack Cheese.
You need 1 (8 oz.) of pkg. Colby Jack Cheese.
Prepare 20-25 of corn tortillas.
Make ready of Toppings: sour cream, green onions.
Baked Chicken Enchiladas step by step
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..
