Cream Cheese Enchilada Recipe

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I was looking for a particular recipe today and couldn’t find it so it put me on a hunt. I came across this recipe for Cream Cheese Enchiladas over at Pearls, Handcuffs and Happy Hour. It is seriously fantastic. Don’t think she’s exaggerating when she talks about how wonderful they are because she’s not.

She has the recipe posted and lots of beautiful pictures of the process so I want you to head over there and check it out.

I did change things up quite a bit for my version of the recipe so I want to tell you hers and then tell you what I did differently – that’s ok right?

This is her recipe:

“TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice {I used boil in a bag because I can’t cook rice to save my life!!!}

Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9×13 baking dish.

Layer the rice & black beans to your taste…

and top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down.

Top with 1 cup of the enchilada sauce…

and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered…just long enough to brown the cheese. Swoon.”

I am switching to purple for my recipe. Hope that works. I did a LOT of it the same but I did change up a few things so I’ll type out how I did it for you.

3 chicken breasts boiled (or cooked in your Pampered Chef Deep Covered Baker) and then shredded.

1 – 8oz package of cream cheese

1 – 28oz can green enchilada sauce (I used mild)

1 can black beans drained and rinsed

2 cups cooked rice.

I used this

I cooked it up as per the package directions and it made right about 2 cups.

8 Flour Tortillas

1-2 cups shredded cheddar cheese

1/2 onion chopped finely

1 can sliced black olives

So – I used Spanish rice instead of regular rice and I added onion and black olives. I also mixed the chicken, cream cheese, 2 cups enchilada sauce with the rice, onion and 1/2 the black olives.

After that I did everything else the same. I put 1/2 cup of enchilada sauce in the bottom of the pan and I filled the tortillas and laid them down seam size down on top of the sauce. I added the sauce to the top and then added the cheese. I added the 2nd 1/2 of the olives to the top also and cooked as recommended. 25 minutes at 375 degrees covered with tinfoil and then uncovered for 3-5 minutes on broil.

As I said at the very beginning. These were amazingly good.

See how yummy they look!

Here was the only problem I had with this recipe

The food stuck horribly to the bottom! Luckily with a bit of scraping the enchiladas stayed together but I wanted to warn you of this sad happening. I recommend spraying your pan with non-stick cooking spray before putting in the enchilada sauce – I am hoping that will fix the problem next time because there WILL be a next time.

Enjoy!!!

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