Step-by-Step Guide to Make Speedy Brenda's Cream Cheese Chicken Enchiladas
Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Award-winning Brenda's Cream Cheese Chicken Enchiladas. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Brenda's Cream Cheese Chicken Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brenda's Cream Cheese Chicken Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few components. You can cook Brenda's Cream Cheese Chicken Enchiladas using 13 ingredients and 11 steps. Here is how you can achieve that.
:chef This was on point according to my daughter!
Ingredients and spices that need to be Prepare to make Brenda's Cream Cheese Chicken Enchiladas:
- 5 oz fat free cream cheese, softened
- 1/4 cup light sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey jack, divided
- 2 can enchilada sauce
- 2 cup cooked shredded chicken
- 1 cup corn kernels
- 4 oz can diced green chilies
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1 salt and pepper
- 4 each scallions, thinly sliced
- 1 packages 8-inch whole wheat tortillas
Instructions to make to make Brenda's Cream Cheese Chicken Enchiladas
- Preheat oven to 325°F
- Spray 9x13 dish with cooking spray.
- In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce.
- Stir in 1/2 cup of each type of cheese.
- In second bowl toss together the chicken, corn, green chili's, and half of the scallions.
- Add the chicken mixture to the cheese mixture and combine well.
- Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish.
- Spoon the filling into each tortilla, roll the tortilla up and place seam down.
- Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until hot and bubbly.
- Sprinkle with remaining scallions and serve.
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