Amazing Chicken Enchiladas
A delicious homemade chicken enchilada recipe with creamy queso sauce and spicy salsa verde, perfect for busy nights.
Equipment
- Pressure cooker
- Skillet For cooking chicken
- Baking dish Greased
Ingredients
Main ingredients
- 1.25 pounds boneless skinless chicken breasts about 3 breasts
- 1 teaspoon fajita seasoning or cumin plus salt and pepper to taste
- 3 tablespoons olive oil for cooking the chicken
- 4 ounces cream cheese softened
- ½ cup prepared queso cheese sauce I got mine at Trader Joe’s
- 1 teaspoon cumin and salt for extra flavor
- 12 ounces shredded Mexican 3-cheese blend divided
- 7 fajita sized flour tortillas 8 inch size
- 12 ounces mild salsa verde and ½ cup sour cream for topping
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit or 175 Celsius if metric.
- Heat the olive oil in a large skillet over medium heat.
- Add chicken breasts, sprinkle with fajita seasoning and cook 6 to 8 minutes on each side until golden and cooked through.
- Let chicken cool slightly, then shred and place in mixing bowl.
- Add softened cream cheese, queso sauce, cumin, and salt. Mix until smooth.
- Lay out tortillas, fill with chicken mixture, add shredded cheese, and roll tightly.
- Place tortillas seam-side down in a greased dish, top with remaining cheese, bake for 20 to 25 minutes until bubbly.
Notes
Serve with additional sour cream and salsa verde on the side.