This recipe came about when I was thinking about my fridge and pantry ingredients. They were quick and easy to throw together and the left-overs make a handy lunch. Tasty and filling, just one enchilada seems to satisfy. Serve with a green salad and you have a full meal.
Cream Cheese Chicken Enchiladas
3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses
In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.
Remove the chicken and allow to cool. Shred the chicken. I
shredded mine in my mixer bowl with the bread hook and it really
works well. (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.) Mix well.
Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.
Roll up and place seam side down on top of the salsa. Spread the
remaining salsa over the enchiladas and top with cheese.
Bake at 350º for 30 minutes.
*I used homemade mild salsa and added the jalapenos to add more
Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.
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