These are the best!!!!

Cream Cheese Chicken Enchiladas

You will need:

Chicken breasts ( about 3 for one pan of enchiladas)
Cream cheese (I usually only need 1 regular size brick)
2 small cans of diced green chilis (mild)
1 can cream of chicken soup
Chicken broth
Tortillas
Cheese


Cook the chicken…..in a crock pot would be ideal with some chicken broth because then it shreds easily. Sometimes I just thaw the chicken and then boil it. Use 2 forks and shred the chicken.

Add the cream cheese (softened) to the chicken as well as 1 can of diced green chilis. Mix it all up.

Scoop the chicken mixture into the tortillas and roll up. Place in a greased 9x13 pan.

Combine the cream of chicken soup, the last can of green chilis and some chicken broth to make a nice sauce consistency. Make sure it isn’t too thick. Spread mixture over the enchiladas. Sprinkle cheese over the top and cover with foil. Bake at 350 for approx 30 min. It may need longer…..you can take the foil off towards the end to let the cheese fully melt. (In the past if I cook too long…the bottoms become overcooked!...learn from Lisa)

NOTE….I make mine a little different every time cuz I don’t use an actual recipe. I always take a spoon and move the enchiladas slightly after putting sauce on top to make sure the sides and bottoms of the enchiladas are covered. I’ve also done this where I pour chicken broth in the bottom of the pan before putting the enchiladas in…maybe half an inch deep of broth…..I just like the sides and bottoms to be moist. And if the pan is really full…maybe set it on a cookie sheet before popping in the oven to catch any drips. Good luck!