Recipe: Appetizing Baked Chicken Enchiladas

Baked Chicken Enchiladas. Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. Hello & welcome to the Views Kitchen! Today we'll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas.

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Ingredients of Baked Chicken Enchiladas

1. Prepare 3 of boneless skinless chicken breasts.
2. It's 1 (8 oz.) of pkg. cream cheese, softened.
3. It's 1 cup of sour cream.
4. It's 2 cups of salsa (I use Pace Picante).
5. It's 1 can of Rotel, drained.
6. It's 1 (8 oz.) of pkg. Monterey Jack Cheese.
7. You need 1 (8 oz.) of pkg. Colby Jack Cheese.
8. Prepare 20-25 of corn tortillas.
9. Prepare of Toppings: sour cream, green onions.

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Baked Chicken Enchiladas step by step

1. Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel..
2. Shred completely and set aside..
3. Shred cheeses and set aside..
4. Slice up green onions if desired for topping and set aside..
5. Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined..
6. Fold in the chicken completely..
7. Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable..
8. Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes..
9. Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops..
10. Top with remaining cheese..
11. Bake for 20 minutes or until hot and bubbly..
12. Enjoy!.

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