These enchiladas, made with shredded cooked chicken, cream cheese, Monterey Jack, sour cream, salsa and green enchilada sauce, have tons of flavor. The salsa adds tomatoes, onions, peppers and garlic into the filling without ever having to peel, chop or cook a single vegetable.

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Use the topping of your choice. (Stacey Little / Southern Bite)

Creamy Chicken Enchiladas

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 8

Ingredients

• 4 cups shredded chicken (about 1 pound)
• 1 (8-ounce) block cream cheese
• ½ cup sour cream
• ½ cup chunky salsa
• 8 (8-inch) tortillas* (corn or flour)
• 1 (8-ounce) package shredded Monterey Jack cheese (2 cups)
• 1 (10-ounce) can green enchilada sauce (1¼ cups) (I prefer Las Palmas or Hatch brand.)

Instructions

1. Preheat the oven to 350 degrees and lightly spray a 9-inch by 13-inch baking dish with nonstick cooking spray. Set aside.
2. Place the cream cheese in a small bowl and cover it with a paper towel. Microwave for 15-second intervals until very soft.
3. In a large bowl, mix the softened cream cheese, sour cream and salsa together until smooth.
4. Add the chicken and stir to combine.
5. Heat the tortillas according to the package instructions.
6. Pour about half of the enchilada sauce into the bottom of the prepared pan.
7. Place about ½ cup of the chicken mixture down the center of each tortilla.
8. Top each with a heaping tablespoon of the cheese.
9. Tightly roll up each tortilla and place them in the dish, seam side down.
10. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese over the top.
11. Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes. To brown the tortillas a little, remove the foil during the last 5 minutes of cooking.
12. Top as desired.

Notes

Corn tortillas are traditional, but my family prefers flour.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”