Chicken Enchilada with Philadelphia Cream Cheese Recipe
My all-time favorite Chicken Enchilada with Philadelphia Cream Cheese recipe is super easy to make; You can customize it with your favorite fillings. These enchiladas are to die for!
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Ingredients
- 2 cups shredded chicken
- 2 tbsp. butter
- ¼ cups finely chopped onions
- 3 cloves finely chopped garlic
- 8 oz. cream cheese
- 2 tbsp. canned jalapenos
- 1 tsp. white pepper
- salt to taste
- 2 cups shredded cheese
- 1 cup heavy cream
Instructions
- Shred rotisserie chicken , transfer the bones to a pot, add 2 cups of water, and let it boil for 20 minutes.
- Add butter to a large skillet ,sauté onions and garlic, and then add cream cheese, jalapenos, shredded chicken, salt, and white pepper. Heat up until the mixture is creamy.
- Coat a baking dish with heavy cream then dip tortillas in chicken stock. Place a scoop of the chicken mixture on a tortilla and add some cheese. Also, roll the filled tortillas and place the seam side down in the baking dish.
- Pour heavy cream on top of rolled tortillas. Top it with more cheese.
- ( Bake at 350 degrees F - 177 degrees C) for 20 minutes.