Chicken Enchiladas with Cream Cheese
Description
Cream cheese, chunky salsa, and leftover chicken combine to make a creamy filling for this chicken enchiladas recipe. Your friends and family will love it.
Ingredients
•
cooking spray
•
1 cup chunky salsa
•
6 ounces cream cheese, softened
•
3 cups shredded, cooked chicken
•
8 (8 inch) flour tortillas
•
1 (15 ounce) can enchilada sauce
•
1/2 cup shredded Mexican cheese blend
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2
Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3
Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
4
Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.