Brenda's Cream Cheese Chicken Enchiladas
Brenda's Cream Cheese Chicken Enchiladas

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, brenda's cream cheese chicken enchiladas. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brenda's Cream Cheese Chicken Enchiladas is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Brenda's Cream Cheese Chicken Enchiladas is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have brenda's cream cheese chicken enchiladas using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Brenda's Cream Cheese Chicken Enchiladas:
  1. Prepare 5 oz fat free cream cheese, softened
  2. Make ready 1/4 cup light sour cream
  3. Get 1 cup shredded cheddar cheese, divided
  4. Get 1 cup shredded Monterey jack, divided
  5. Get 2 can enchilada sauce
  6. Take 2 cup cooked shredded chicken
  7. Get 1 cup corn kernels
  8. Get 4 oz can diced green chilies
  9. Take 1/2 tsp chili powder
  10. Prepare 1/4 tsp cumin
  11. Take 1 salt and pepper
  12. Get 4 each scallions, thinly sliced
  13. Make ready 1 packages 8-inch whole wheat tortillas
Instructions to make Brenda's Cream Cheese Chicken Enchiladas:
  1. Preheat oven to 325°F
  2. Spray 9x13 dish with cooking spray.
  3. In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce.
  4. Stir in 1/2 cup of each type of cheese.
  5. In second bowl toss together the chicken, corn, green chili's, and half of the scallions.
  6. Add the chicken mixture to the cheese mixture and combine well.
  7. Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish.
  8. Spoon the filling into each tortilla, roll the tortilla up and place seam down.
  9. Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese.
  10. Bake for 20-25 minutes or until hot and bubbly.
  11. Sprinkle with remaining scallions and serve.

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