Baked Chicken Enchiladas

This makes a lot so it’s perfect for leftovers for a couple days or for freezing for quick dinner another night!


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


  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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