Preheat oven to 325 degrees. Spray a 9 by 13
inch dish with cooking spray. In the bowl of
your mixer, cream together the cream cheese,
sour cream, and 1/2 of the enchilada sauce.
Stir in 1/2 cup of each type of cheese. In a
second bowl toss together the chicken, cumin,
chili powder, salt and pepper, green chiles,
and half of the scallions. And the chicken
mixture to the cheese mixture and combine well.
Spread about half of the remaining enchilada
sauce in the bottom of the baking dish. Spoon
the filling into each tortilla. roll the
tortilla up, and place in the baking dish with
the seam down. Pour the remaining enchilada
sauce over the top of the filled tortillas and
sprinkle with the remaining cheese. Bake for
20-25 minutes or until hot and bubbly. Sprinkle
with the remaining scallions and serve.
Originally Submitted
5/31/2017
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