How To Make Cream Cheese Chicken Enchiladas Easy Recipe
Recipe type: Snack
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
On this chicken enchilada, the taste of cheese and cream is very tasted on their tongue, almost no leftover chicken enchiladas in the slightest on the plate. This food is always a recommendation for my family if visiting my house on weekends.
  • ¼ cup sour cream
  • 1 cup cheese cheddar divided
  • 5 ounces cream cheese melted
  • 2 cups prepared salsa
  • 1 cup grated pepper-jack cheese divided
  • 2 cups chicken rotisserie chicken
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 cup frozen corn seeds melted
  • Salt and pepper
  • 8 inch flour tortillas
  • 3 spring onions thinly sliced
  1. The first step Put the cream cheese in a large bowl
  2. Then combine the sour cream in a large bowl, puree
  3. Then combine ½ cup of salsa into the cream mixture
  4. Don't forget to put ½ cup of shredded cheddar cheese
  5. Then put the chili powder, salt, pepper, and cumin
  6. Stir in the seasoning until well
  7. For the tortilla filling, mix the shredded rotisserie chicken in a bowl,
  8. Put 1 cup of corn in the chicken bowl
  9. Then combine half the thinly sliced leeks
  10. Then stir until the cream and chicken are well mixed
  11. Next on a medium-sized baking sheet and grease with ½ cup salsa
  12. Prepare the tortillas, pour the stuffing ½ cup or to taste on top
  13. Roll the tortilla until it gets the perfect roll, repeat its steps for the next tortilla. while waiting to preheat the oven at 324 degrees.
  14. Afterward, Apply the rest of the salsa on top of the enchiladas to coat everything,
  15. Lastly, sprinkle the rest of the grated cheese on top. then put in a preheated oven, bake for 20 to 25 minutes until hot and frothy.
  16. Remove the enchiladas from the oven and don't forget to sprinkle with the rest of the sprouts and serve warm.
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