Cream Cheese Chicken Enchilada
yield: 10 Enchiladas
- 3 skinless boneless chicken breasts
- 2 8oz packages of cream cheese, softened
- 4 cloves of garlic, crushed
- 1 tbsp ground cumin
- 2 tsp salt
- 1 tsp groung black pepper
- 1 15oz can petite diced tomatoes drained
- 8 green onions, chopped
- 1 7oz can of green chilies
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 2 cups shredded cheddar cheese
- 10 large flour tortillas
- 1 can enchilada sauce
Preheat oven to 350 degrees. Grease a baking dish
Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and juices run clear (7-10 minutes). Remove chicken to cutting board to cool
Beat cream cheese, garlic, cumin, salt, and pepper in a bowl.
Stir in tomatoes, green onion, green chilies, cilantro, and lime juice into the cream cheese mixture. Add 1 cup shredded cheese and fold to integrate.
Shred cooled chicken; stir into the cream cheese mixture.
Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold the tortilla around the filling; arrange into the perpared baking dish.
Top tortillas with remaining shredded cheese and enchilada sauce.
Bake in the overil until hot and cheese is melted (about 20 minutes)
Suggestion: sever with either green or red enchilada for different tastes. Also add sour cream and olives for a twist.
