Cream Cheese Chicken Enchiladas


These Cream Cheese Chicken Enchiladas are a family favorite – filled with a creamy chicken and corn filling, and topped with salsa and cheese.

These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.

Delicious, but I tweaked it based on what I had in the house! Very forgiving recipe. You could alter it to be much hotter or very mild for little kids. I love that! I only used 8 oz. of Cream Cheese (all I had) and then added 1/2 cup of Non Fat Greek Yogurt. I forgot the Cilantro and green onions. Didn’t miss either. I used most of a Costco Chicken that I had pulled the white meat off the bird and shredded. I used Costco Shredded Jack and Cheddar Cheese, (all I had)! I made the filling mixture earlier in the day and refrigerated it until I was ready to assemble. It let the flavors come together. You could absolutely make the whole thing in advance, drop to room temperature, and then bake for dinner! I’m really happy with the way it came out. DH ate two huge plates. I served it with Mexican Rice and a Fresh Corn, Red Onion and Tomato Salad with Goat Cheese and Garlic. Tons for left overs. This was really good. Thank you for a recipe that was totally different from what I usually make!

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