Creamy Chicken Enchiladas

I’ve had this recipe bookmarked for over a year now and just got around to making it on Valentine’s day. I found it on my friend Courtney's blog and I freaking love it. It turned out way better than I imagined it would. Possibly the best enchiladas I’ve ever had. This is definitely a recipe I’ll be making frequently from now on!

So please be sensible and try it out. It calls for a small number of ingredients and took no time to prepare. I served mine with Mexican Rice, sour cream, and guac.

Makes 6 servings.

Bake time: 15-20 minutes

Ingredients: 

• 1 lb boneless skinless chicken breast
• 1  8 oz pkg cream cheese, cut into strips
• 1  4.5 oz can of chopped green chilies
• 12  6-inch flour tortillas
• 2  10 oz cans of Old El Paso green enchilada sauce
• shredded cheese of your choice (I used Monterey Jack)

Feel free to skip through the picture demonstration to get straight to the listed directions.

Preheat oven to 400 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray.

Add chicken to a skillet or large pot. Cook those babies over medium-hight heat until they are no longer pink.

Add the sliced cream cheese and green chiles to the pot. 

Stir until completely combined and cream cheese is completely melted.

Use a large spoon to place the chicken mixture into each tortilla. Don't overstuff the tortillas or you might run out of stuffing! And that would be a sad situation.

Then roll em up however you prefer. I rolled mine in on all four sides and ended up with two rows of enchiladas in my baking dish. Then I saw that Courtney rolled hers up long ways and had all 12 in a row across the dish. Her way is probably easier and quicker.

Place all the rolled up tortillas in the baking dish and pour the enchilada sauce evenly over the top.

Sprinkle as much cheese as you'd like over the top. 

Bake for 15-20 minute or until cheese is melted and bubbly.

Mmmmm! These were seriously amazing. Thanks for the recipe Courtney :)

Directions:

1. Preheat oven to 400 degrees. Spray a 13x9 in baking dish with non-stick cooking spray.
2. Cut chicken into bite size pieces and cook in a skillet or large pot over medium-high heat until no longer pink. Add slices of cream cheese and green chilies. Stir until completely combined and cream cheese is completely melted.
3. Use a large spoon to place the chicken mixture into each tortilla. Fold/roll them up however you would like and place them in the baking dish. Pour enchilada sauce over the rolled tortillas. Sprinkle cheese over the entire dish. Bake for 15-20 minutes or until cheese is melted and bubbly.