Delicious! I broiled my chicken breast and then shredded them. I found it easiest to mix the filling by using my hands (with food gloves on). It helped disperse the cream cheese better than mixing with a wooden spoon. I didn't feel like mixing up taco seasoning so I used 1 1/2 Tbls. of Mrs. Dash's Fiesta Lime seasoning. I accidentally only bought one can of enchilada sauce but it didn't seem to matter. Everyone loved them. I served them with black beans. Will make again. Thanks!
Oh so yummy and easy! I did use light sour cream and Neufchatel cheese. I used 1 1/4 lbs of boneless, skinless chicken breast and some whole wheat fajita size flour tortillas and some white flour taco size tortillas. It made 10 enchiladas. I cooked 4 with the enchilada sauce and froze the remainder (without sauce). These were a very nice change to more traditional enchiladas. In fact, I served them side by side with Wild West Wraps. Thanks for sharing! Made for Best of 2013 tag.
These are really great! I halved the recipe to use the white meat left over from a deli roasted chicken. Used light sour cream, Neufchatel cheese in place of cream cheese, a full 9 oz box of spinach & 4 tsp taco seasoning. I got six substantial enchiladas that easily filled a 13x9 pan, even though the recipe was halved. Used a Mexican blend cheese for the top (a little over 1 cup) and 8-inch whole wheat flour tortillas. Thanks for sharing! [Made for Spring 2013 Pick A Chef]
Really yummy enchiladas. To make this less rich I halved the sour cream and cream cheese, and it was still delicious that way. I used fresh spinach that I wilted, corn tortillas and green enchilada sauce. Can't go wrong with that combination!
I like these as opposed to plain chicken with tomatoes and chilies. These are a great fall/winter dish..I make them with low fat sour cream and cream cheese!