Cream Cheese Chicken Enchiladas

 

1lb boneless skinless chicken meat, cut into bite size pieces

1 medium onion, chopped

1t minced garlic

2T olive oil

8oz cream cheese, cut into chunks and softened

Milk, to thin sauce

2t chili powder

1t cumin

1 cup salsa

12 corn tortillas

2 cups shredded cheese

1 cup cream

 

 

In a large frying pan cook chicken, onion, and garlic in olive oil.  When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions.  Add a little milk to make a sauce that is about the consistency of gravy.  Add chili powder, cumin and salsa.  You can taste and add a little salt and pepper to your liking. 

 

Spray a 9x13 pan with non-stick spray.  Lay half of the corn tortillas in the pan.  Spread half of the chicken enchilada sauce over the tortillas.  Sprinkle half the cheese over the sauce.  Repeat layers. Pour cream over the top. 

 

Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top.  Serve with Spanish rice and refried beans and a big green salad. 

 

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