Cream Cheese Chicken Enchiladas!!

July 16, 2013

This is by far my most requested recipe! I made these Sunday night for dinner (I ended up making 20 enchiladas!! Enough for 2 nights!) I got rave reviews, sent some over to my neighbor who asked me to make these more often, etc. They are delicious!!
 
I got the recipe here & followed it to the T. 
They came out perfectly!!
 
TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS
 
2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}
Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}
1-2 cups shredded monterrey & colby cheese
Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!
 
 
(Sorry this was blurry, I almost forgot to take pics along the way cooking!)
Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish.
Layer the rice & black beans to your taste…

and top with the chicken mixture in each tortilla.


Roll up each of the tortillas and place them in the baking dish seam side down
Top with 1 cup of the enchilada sauce… 


and 1-2 cups of shredded cheese.  The more, the merrier so we piled on the full two cups
Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.
OMG these turned out amazing! I was a little worried having rice & black beans IN the enchiladas, but it really tasted awesome! Even Bella ate her whole meal!!

Thanks again to Pearls, Handcuffs, & Happy Hour for this amazing recipe

Summer

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