A yummy baked enchilada with a creamy shredded chicken filling!
Preheat oven to 350°F
Pat dry the thawed chicken breast. Season with salt and allow to sit for 15 mins at room temperature.
In a bowl, combine the cream cheese, sour cream, 1/2 cup of salsa, and 3/4 cup of each type of shredded cheese.
Pat the chicken dry again. Add a little more salt and season with pepper.
Heat oil in a pan. Cook for 7-8 minutes on both sides.
In a large bowl, use a hand mixer to quickly shred the chicken.
In the chicken bowl, add the corn, cumin, chili powder, and scallions. Add more salt and pepper to taste, if needed.
Combine the two bowls together and stir.
Add 1/2 cup salsa to the bottom of the 9x13" baking dish.
Add 3-4 scoops of filling to the middle of a tortilla, roll up, and place seam side down in the pan.
Spread the rest of the salsa on top, and cover with the rest of the cheese.
Place in oven for 25 minutes, until bubbly.
Serve with rice, beans, or salad.
**For crunchier tortillas, bake the enchiladas for 15 minutes WITHOUT the salsa and cheese on top. After the initial baking, spread the salsa and cheese on top, and bake for another 15-20 minutes.
Ingredients
Directions
Preheat oven to 350°F
Pat dry the thawed chicken breast. Season with salt and allow to sit for 15 mins at room temperature.
In a bowl, combine the cream cheese, sour cream, 1/2 cup of salsa, and 3/4 cup of each type of shredded cheese.
Pat the chicken dry again. Add a little more salt and season with pepper.
Heat oil in a pan. Cook for 7-8 minutes on both sides.
In a large bowl, use a hand mixer to quickly shred the chicken.
In the chicken bowl, add the corn, cumin, chili powder, and scallions. Add more salt and pepper to taste, if needed.
Combine the two bowls together and stir.
Add 1/2 cup salsa to the bottom of the 9x13" baking dish.
Add 3-4 scoops of filling to the middle of a tortilla, roll up, and place seam side down in the pan.
Spread the rest of the salsa on top, and cover with the rest of the cheese.
Place in oven for 25 minutes, until bubbly.
Serve with rice, beans, or salad.
**For crunchier tortillas, bake the enchiladas for 15 minutes WITHOUT the salsa and cheese on top. After the initial baking, spread the salsa and cheese on top, and bake for another 15-20 minutes.