Easiest Way to Make Yummy Baked Chicken Enchiladas

Baked Chicken Enchiladas. Embrace The Cheesiness Of Velveeta Recipes! Roll even amounts of the mixture in the tortillas. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.

In a medium bowl, cream together the cream cheese and sour cream. Stir in half of the shredded cheese. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. You can have Baked Chicken Enchiladas using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Baked Chicken Enchiladas

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

Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. It came out more like a cheesy stew. I served it over yellow rice. Combine the chicken, sour cream, salt and pepper in a bowl; set aside.

Baked Chicken Enchiladas step by step

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!.

Heat the oil in a frypan over medium-high heat. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives.