Recipe: Appetizing Baked Chicken Enchiladas

Delicious, fresh and tasty.

Baked Chicken Enchiladas.

Baked Chicken Enchiladas

Surprisingly this is an easy recipe just behind the extra ones. I think the hardest part is to locate the best ingredients consequently you can enjoy the delectable Baked Chicken Enchiladas for your breakfast with your connections or family. You can have Baked Chicken Enchiladas using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Baked Chicken Enchiladas

  1. You need 3 of boneless skinless chicken breasts.
  2. It's 1 (8 oz.) of pkg. cream cheese, softened.
  3. You need 1 cup of sour cream.
  4. You need 2 cups of salsa (I use Pace Picante).
  5. You need 1 can of Rotel, drained.
  6. You need 1 (8 oz.) of pkg. Monterey Jack Cheese.
  7. You need 1 (8 oz.) of pkg. Colby Jack Cheese.
  8. It's 20-25 of corn tortillas.
  9. You need of Toppings: sour cream, green onions.

Baked Chicken Enchiladas instructions

  1. Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel..
  2. Shred completely and set aside..
  3. Shred cheeses and set aside..
  4. Slice up green onions if desired for topping and set aside..
  5. Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined..
  6. Fold in the chicken completely..
  7. Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable..
  8. Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes..
  9. Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops..
  10. Top with remaining cheese..
  11. Bake for 20 minutes or until hot and bubbly..
  12. Enjoy!.

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