Cream Cheese Chicken Enchiladas

Ingredients

• Servings: 10
• 3 skinless, boneless chicken breasts
• 2 (8 ounce) packages cream cheese, softened
• 4 cloves garlic, crushed
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (15 ounce) can petite diced tomatoes, drained
• 8 green onions, chopped
• 1 (7 ounce) can diced green chiles
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 2 cups shredded cheddar cheese, divided
• 10 large flour tortillas
• 1 (15 ounce) can green enchilada sauce

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking dish.
• bring a saucepan of lightly salted water to a boil. cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken to a cutting board to cool.
• beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. add 1 cup cheddar cheese and fold to integrate.
• shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. top tortillas with remaining cheddar cheese and green enchilada sauce.
• bake in the preheated oven until hot and the cheese is melted, about 20 minutes.