Easy White Chicken Enchiladas from Allrecipes
INGREDIENTS
- 1/2 pound cream cheese, softened
- 1 cup sour cream
- 1 cup green salsa
- 4 (6 ounce) packages seasoned cooked chicken cubes
- 2 cups shredded Mexican-style cheese blend
- 3 cups white cheese sauce, or queso dip
- 12 (8 inch) flour tortillas
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 enchiladas.
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 9x13-inch glass baking dish with cooking spray.
- Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
- Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, sometimes a larger baking dish works better. Enjoy!
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