Mexican Chicken Enchiladas Recipe

This is a very easy Mexican chicken enchiladas recipe. Chicken is combined with cream cheese, enchilada sauce and Colby Jack cheese before being stuffed into flour tortillas and baked for a tasty crispness and a wonderful tomato and melted cheese topping. Colby Jack cheese is a mixture of tasty Colby and smooth Monterey Jack cheeses, giving it a marbled look.

It is semi-hard and mild to mellow in flavor. It is very good to use in this chicken enchiladas recipe and in other boneless chicken recipes because it introduces two very different cheese flavors. This recipe serves two people, so you can double it up if there are more of you.

For more wonderful Mexican food try our sister sites dedicated to the taste of Mexico and finish it up with a wonderful Mexican Dessert.

Creamy Chicken Enchiladas

Ingredients -

2 whole Boneless Skinless Chicken Breast
1 (8 ounces) package Light or regular Cream Cheese
1 (10 ounces) can Enchilada Sauce
2 cups shredded Colby Jack Cheese
1 package Soft Taco Size Flour Tortillas

Preparation:

Poach the chicken and cool. Shred the cooked chicken. Mix the softened cream cheese and half of the can of enchilada sauce. Stir in the shredded chicken and half of the cheese. Place just enough of the remaining enchilada sauce in the pan to cover the bottom.

Divide the chicken mixture amongst the tortillas and roll up leaving the ends open. Place in the pan. Drizzle the remaining enchilada sauce over the top and top with the remaining cheese.

Cover with foil and bake at 350' for 25 minutes.

Serve with refried beans and Spanish rice.

Serves 6

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Photo Description:

A Picture of a traditional Mexican inspired recipe for Creamy Chicken Enchiladas featuring three different cheeses for an incredible creamy and rich cheesy dinner Mexican style.