Hi, I’m Clara. Today, I’m gonna show you how to make brenda’s cream cheese chicken enchiladas recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brenda’s Cream Cheese Chicken Enchiladas Recipe
Brenda’s Cream Cheese Chicken Enchiladas is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Brenda’s Cream Cheese Chicken Enchiladas is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook brenda’s cream cheese chicken enchiladas using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Brenda’s Cream Cheese Chicken Enchiladas:
- Make ready 5 oz fat free cream cheese, softened
- Get 1/4 cup light sour cream
- Prepare 1 cup shredded cheddar cheese, divided
- Get 1 cup shredded Monterey jack, divided
- Make ready 2 can enchilada sauce
- Take 2 cup cooked shredded chicken
- Prepare 1 cup corn kernels
- Make ready 4 oz can diced green chilies
- Take 1/2 tsp chili powder
- Take 1/4 tsp cumin
- Make ready 1 salt and pepper
- Prepare 4 each scallions, thinly sliced
- Get 1 packages 8-inch whole wheat tortillas
Instructions 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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