Recipe by Jaimie
"My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce."
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skinless, boneless chicken breasts
2 (8 ounce) packages
cream cheese, softened
ground black pepper
1 (15 ounce) can
petite diced tomatoes, drained
green onions, chopped
1 (7 ounce) can
diced green chiles
chopped fresh cilantro
shredded Cheddar cheese, divided
1 (15 ounce) can
green enchilada sauce
These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.
This is really creamy and really good! I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. Very tasty...Mexican food is my "comfort food", and this definitely fills the bill!
My husband keeps asking me to make this! Great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Chicken Enchiladas
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 279
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