Simple Cream Cheese Chicken Enchiladas

Simple and flavorful cream cheese chicken enchiladas.

• Ready In: 55 mins
• Serves: 4
• Yields: 8-12 enchiladas

Ingredients

• 2  cups  cooked chicken, shredded
• 1  tablespoon butter
• 1  diced onion
• 1  bell pepper
• 8  ounces mushrooms
• 1 (8 ounce) package cream cheese, cubed
• 1⁄2 cup sour cream
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1 1⁄2 cups  shredded cheddar cheese
• 1 (10 ounce) can rotel
• 8 -12  flour tortillas
• 2 (10 ounce) cans  enchilada sauce (red, green, or one of each)

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet melt the butter over medium heat.
3. Sautee the onions, mushrooms, and bell pepper until softened, 10-15 minutes.
4. Add in the cream cheese, sour cream, chili powder, cumin, and 3/4 cup of shredded cheddar cheese.
5. Heat until all the cheeses are completely melted.
6. Combine in the shredded chicken.
7. Coat a baking dish with cooking spray.
8. Scoop a large spoonful of the chicken mixture into the center of a tortilla, roll, and place it seam side down into the baking dish.
9. Repeat until you are out of the chicken mixture, tortillas, or room in your dish.
10. Pour enchilada sauce over the top of the enchiladas (I like to make half with red sauce and half with green sauce).
11. Cover with the remaining cheese.
12. Bake at 350 degrees for 20-25 minutes, uncovered.