So, once again I had leftover grilled chicken and needed to do something with it, plus I had a request for a chicken enchilada recipe, so naturally I made my delicious cream cheese chicken enchiladas. Back in college, my friend Jill used to make her chicken enchiladas very similar to this recipe, and I’ve taken it and done things a little different with it. Actually, many things are different from when I was back in college, like how much I can drink and how late I can stay up, but that’s neither here nor there. I love the cream cheese sauce instead of a sour cream sauce and think these are so yummy! Also, I’ll go ahead and say I ran out of shredded cheese (in our family we call this “sprinkle cheese”) at the end, so I didn’t have nearly as much cheese on top of the enchiladas as I would’ve liked. It was a Great American Tragedy lemme tell ya, but they were still tasty 🙂
2-3 cups of chicken chopped, sliced, shredded, whatever (Don’t make this part hard on you – use leftover chicken, a store bought rotisserie chicken you picked apart with your hands, or pan sear some chicken and chop it up in your kitchen)
1 1/2 cups salsa (Yes, you can use store bought salsa if you’d like. However, I’d suggest adding some chopped cilantro to it since they never have that fresh taste to them)
2 8 oz packages cream cheese
1 can Rotel
2 cans diced green chiles (I like the Hatch brand hot ones, but mild is fine too)
1/4 tsp garlic salt
Pepper to taste
1 dozen tortillas
At least 1 cup shredded cheese
1. Place your cream cheese in a pot over the stove on low heat. Don’t rush this because it burns easily. Keep stirring it around until it’s smooth and creamy like this.
2. After it’s melted and creamy, add your salsa, Rotel, chiles, garlic salt, and pepper to cream cheese and stir. Taste the now pinkish mixture to see if you want to add more salsa to it or if you like it how it is. Keep on low to medium heat.
3. Take one cup of the cheese sauce and pour over your chopped/sliced/shredded chicken. It will now sort of look like the most delicious chicken salad you’ve ever seen in your life!
4. Spray a 9×11 baking dish with non-stick spray and preheat your oven to 350. Start to fill up your tortillas with about two spoonfulls each of chicken mixture.
5. As you’ve heard me say before, I like corn tortillas and my husband likes flour, so I had him come in and help hold down the corn ones because they’re a little tricky sometimes.
6. Pour the cheese sauce all over the enchiladas and make sure to spread it out so it covers the entire baking dish and there aren’t any “naked” tortillas.
7. Sprinkle as much shredded cheese as you like all over the enchiladas.
8. Bake in a 350F oven for 20-30 minutes or until cheese is melted and sauce is bubbly 🙂