Everyone is going to love this Cream Cheese Chicken Enchilada! It is cheesy, meaty, and just simply delicious! This dish is for everybody! Kids love this as much as adults! I always make sure to have all the ingredients ready because my kids crave it pretty much all the time! Here you go! This recipe is a must-try! You will miss out on something amazing if you do not consider this one. Enjoy!
Ingredients:
½ teaspoon chili powder
½ teaspoon cumin
4 green onions, thinly sliced, divided
8 (8-inch) flour tortillas
1 cup frozen corn kernels, thawed
¼ cup sour cream
2 cups cooked, shredded chicken
5 oz cream cheese, softened
1 (16 oz) jar of prepared salsa
1 cup shredded pepper jack cheese, divided
1 cup shredded cheddar cheese, divided
Directions:
Prepare the oven and preheat to 325 degrees F.
Apply cooking spray to a baking dish.
In a mixing bowl, add cream cheese and sour cream. Stir until well blended.
Add ½ cup of salsa, chili powder, cumin, and ½ cup of pepper jack cheese. Stir again until well incorporated.
Add the corn, ½ of the green onions, and the chicken. Stir until well combined.
Add ½ of the salsa over each tortilla, then top it with the chicken mixture. Roll and put it into the prepared baking dish.
Repeat the process with the rest of the ingredients.
Pour the rest of the salsa over the enchilada and spread it evenly.
Sprinkle the cheese over the enchilada.
Place it in the oven and bake for about 25 minutes or until done.
Remove from the oven, then sprinkle the rest of the green onions on top to garnish.
Serve and enjoy!
Notes:
If you have leftovers, make sure to put them in an airtight container and place them in the fridge. Reheat for a few minutes in the oven when serving again.