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Before you jump to Baked Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.
Ingesting healthy foods tends to make all the difference in the way we feel. If we eat more healthy snacks and a smaller amount of the detrimental ones we typically feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for snacks between meals. Finding goodies that really help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.
If you might be looking for a speedy snack, you can’t go wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the morning hours. Eating on the run can easily be more healthy with whole fiber chips and crackers. Make the change from refined products such as white bread to the healthier whole grain options.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to baked chicken enchiladas recipe. You can cook baked chicken enchiladas using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Baked Chicken Enchiladas:
- Get 3 boneless skinless chicken breasts
- Provide 1 (8 oz.) pkg. cream cheese, softened
- You need 1 cup sour cream
- Provide 2 cups salsa (I use Pace Picante)
- Take 1 can Rotel, drained
- Use 1 (8 oz.) pkg. Monterey Jack Cheese
- You need 1 (8 oz.) pkg. Colby Jack Cheese
- You need 20-25 corn tortillas
- Use Toppings: sour cream, green onions
Instructions to make Baked Chicken Enchiladas:
- 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.
- Shred completely and set aside.
- Shred cheeses and set aside.
- Slice up green onions if desired for topping and set aside.
- 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.
- Fold in the chicken completely.
- Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
- Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
- 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.
- Top with remaining cheese.
- Bake for 20 minutes or until hot and bubbly.
- Enjoy!
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