Ingredients

The following ingredients have 1 Servings
  • 2 large chicken breasts
  • 8 oz. cheddar cheese (shredded)
  • 8 oz. cream cheese (at room temperature)
  • 19 oz. can enchilada sauce (mild)
  • 12 small flour tortillas
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to 375 degrees.
  • Boil chicken until tender. Drain. Shred (I shred mine in my stand mixer using the paddle attachment but you can use two forks). It is easier to shred when it is warm.
  • Spray a 9x13 baking dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and tilt to cover bottom.
  • Add 1/3 of cheese, 3/4 cup of enchilada sauce, and salt to chicken and stir to combine. Set aside.
  • Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of tortilla. Roll up tightly. Place in dish lining up across the bottom until you have all twelve enchiladas made and placed in baking dish.
  • Cover enchiladas with enchilada sauce and then remainder of cheese.
  • Bake at 375 for about 20 minutes or until bubbly.
  • Serve with jalapeño slices, diced tomatoes, and sour cream.