Melt-in-your-mouth cream cheese chicken enchiladas

Take enchiladas to an extra creamy level with these cream cheese chicken enchiladas. Made with two types of cheese, enchilada sauce, and chicken wrapped in flour tortillas, this is an easy weeknight meal the whole family will enjoy.

Ingredients

2 large chicken breasts 8 oz. shredded cheddar cheese 8 oz. cream cheese at room temperature 1 19-oz. can mild enchilada sauce 12 small flour tortillas 1/2 teaspoon salt

Instructions

Preheat oven to 375 degrees. Boil chicken until tender, then drain and shred it. Spray a 9×13 baking dish with cooking spray. Pour 1/4 cup of enchilada sauce into the dish and tilt to cover the bottom. Add 1/3 of the cheese, 3/4 cup of enchilada sauce, and salt to the shredded chicken and stir to combine. Set this aside. Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of the tortilla and roll it up tightly. Place the rolled-up tortillas in the casserole dish, lining them up across the bottom until you have all 12 enchiladas made and placed in the dish. Cover enchiladas with the remaining enchilada sauce and then the remainder of the cheese. Bake at 375 for about 20 minutes or until bubbly. Serve with jalapeño slices, diced tomatoes, and sour cream.