Cream Cheese Chicken Enchiladas

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What You Need to Make Cream Cheese Chicken Enchiladas

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Boil chicken until tender, then drain and shred it. I shred mine in my stand mixer using the paddle attachment but you can use two forks. It is easier to shred when it is warm.

Spray baking dish with cooking spray, pour enchilada sauce, stir in shredded chicken, cheese, and salt, and set 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.

Line 12 rolled tortillas in casserole dish, cover with remaining enchilada sauce and cheese.

Bake at 375 for about 20 minutes or until bubbly.

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