Store the leftover Cream Cheese Chicken Enchiladas in the refrigerator for up to 3 days. Furthermore, you can also freeze cooked or uncooked enchiladas. Cover the baking dish with aluminum foil and freeze. It will last for up to a month in the freezer. Simply reheat in the oven for about 15 minutes before serving.
Cream Cheese Chicken Enchiladas – The Recipe
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
8 (8-inch) flour tortillas
2 cups leftover cooked chicken, shredded
1 cup corn kernels
½ cup bell pepper, diced
¾ cup cream cheese softened
¼ cup sour cream
2 cups red enchiladas sauce, divided
1 cup cheddar cheese, shredded and divided
1 cup mozzarella cheese, shredded divided
½ tsp cayenne powder
½ tsp cumin powder
¼ tsp black pepper
salt, to taste
2 tbsp freshly chopped cilantro for garnish
Preparation
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