Cream Cheese Chicken Enchiladas Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by *Sherri*
Reviewed: Nov. 3, 2013
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.
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Photo by *Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA
Reviewed: Jan. 4, 2014
My husband keeps asking me to make this! Great recipe.
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Reviewed: Nov. 14, 2013
Delicious!
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Photo by jeanalee32
Reviewed: Dec. 19, 2013
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!
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Reviewed: Jun. 16, 2014
I thought this was good. I agree that one package of cream cheese is enough. I think that the onions and garlic need to be blanched prior to adding them in. They are two raw.
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