Cream Cheese Chicken Enchiladas

Oh.my.word. These were good! I got the recipe here. You should totally check out Cara's other recipes and her sweet little shop too!
2-3 chicken breasts, cooked and shredded {as usual I used a rotisserie chicken}
1 (8 oz.) pkg. cream cheese
1 (28 oz.) can green enchilada sauce
1 can black beans, rinsed and drained
2 c. rice, cooked
Tortillas (I used corn but you could use flour too)
1-2 c. colby and jack cheese, shredded


- In a medium bowl shred chicken and mix in cream cheese and 2 c. of the enchilada sauce.
- Pour 1/2 of the remaining enchilada sauce into the bottom of a 9x13 baking dish.
- Top a tortilla with rice, beans and chicken mixture.
- Roll tortilla and place seam down in the baking dish.
- Top with 1 c. of the enchilada sauce.
- Top with shredded cheese
- Cover with foil and bake at 375 degrees for about 25 minutes.
- Uncover and turn on broiler. Broil for 3-5 minutes uncovered.

1 comment:

Jessica said...

I made these last night....delicious!!!! Thanks!


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