To Die For Cream Cheese Enchiladas


This is what I'm going to make for dinner tonight. I haven't made it yet but it looks so yummy on that I just have to try it. Plus we LOVE Mexican food around here. Almost every time I ask my husband what I should make for a special dinner, the answer is tacos. My middle daughter always wants chicken enchiladas, a different recipe that I have. So we will see what the crew thinks of this one! Now this was copied from her blog.

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice
1-2 cups shredded monterrey & colby cheese
Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mix makes A TON!!!!
Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 
Layer the rice & black beans to your taste
and top with the chicken mixture in each tortilla.
Roll up each of the tortillas and place them in the baking dish seam side down. 
Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.
Cover the baking dish with foil and bake at 375 for about 25 minutes.
It then says to uncover and let broil for a few minutes to brown the cheese but I don't think I'm gonna do that. I will update after they eat it!!
Update: Just put it in the oven and OH MY HEAVENS! The chicken mixture is addictive! It is soooo good. I don't see how this can be a bad dish. I will update after dinner.....

Update #2: They loved it. I think I didn't use enough enchilada sauce though because I didn't buy the size she said to so it was a little dry, but the chicken mix was still wonderful. A keeper recipe!


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