Cooking for Kids: Creamy Cheesy Chicken Enchiladas

This should probably be labeled "Cooking for Katie" because the kids had nothing to do with this meal. They were fast asleep while we were enjoying this cheesy goodness. They might get a few nibbles of the leftovers. I haven't decided yet.

Creamy Cheesy Chicken Enchiladas
(This recipe is adapted from Buns In My Oven -- love that name!)

5 oz cream cheese softened
1/4 cup sour cream
2 10 oz. cans enchilada sauce
1 cup shredded cheddar (divided)
1 cup shredded monterey jack cheese (divided)
2 cups cooked chicken - cubed or shredded
7 oz can of green chiles
1/2 tsp chili powder
1/4 tsp cumin
pinch of salt
dash of pepper
3 scallions sliced
1/4 cup chopped cilantro
12 - 14 small corn tortillas (flour tortillas will work also, but I prefer corn tortillas in this recipe)

Cook the chicken and shred it or dice it. I either cook frozen chicken breasts in the oven at 375 degrees for about 45 minutes or use the slow cooker in the morning so it's ready to put together in the afternoon. I also like to shake a little chili powder or homemade taco seasoning on the chicken before cooking it.

Combine the softened cream cheese, sour cream and 1/2 a can of enchilada sauce in a large bowl. You can use an electric mixer to really mix it up well. But I'm super lazy and don't want an extra thing to clean so I just mix it up with a spoon. I figure I'll just get a few extra yummy bites with chunks of cream cheese. Yum!

In a second bowl toss the chicken, green chiles, chili powder, cumin, salt, pepper, scallions and cilantro together. Then add it to the cheese mixture and combine.

Spread the second half of the can of enchilada sauce on the bottom of the baking dish.

Warm the tortillas in the microwave so they are soft enough to roll. Add a dollop of the mixture down the middle of the tortilla and roll it up. Place it in the baking dish with the seam side down. Fill, roll, repeat until you've run out of baking dish. (You might have a bit of the mixture leftover along with a tortilla or two. These two things make a darn good quesadilla the next day.)

Open the other can of enchilada sauce and pour another good helping on top of the tortillas. Sprinkle the remaining cheese on top.

Go back a step or two and preheat your oven to 325 degrees. Sorry I forgot about that. Bake for about 20 - 25 minutes until the cheese is bubbly.

Top with some sour cream, cilantro, scallions or jalepenos. And enjoy!

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