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Alright, don’t linger, let’s course of action this cream cheese chicken enchiladas menu with 13 elements which are surely easy to acquire, and we have to process them at the very least through 12 actions. You should devote a while on this, so the resulting food could be perfect.

Composition of Cream Cheese Chicken Enchiladas:

1. Need 10 oz - red enchilada sauce
2. Take 10 - corn tortillas (6 inch)
3. Require 1 1/2 lb of Chicken breast (boneless and skinless)
4. Get 1 - jalapeño
5. Provide 1 of red bell pepper, small
6. Prepare 4 oz cream cheese
7. Require 8 oz of shredded Mexican blend cheese, divided
8. Make ready Seasoning
9. Require 1 1/2 tsp Salt
10. You need 1/2 tsp black pepper
11. Give 1 tsp - Onion powder
12. Give 1/4 tsp cayenne pepper
13. Prepare 1 tbsp - cumin

Cream Cheese Chicken Enchiladas making process:

1. Pre heat oven to 350
2. In a large stock pot, bring a quart of water to a boil over high heat. Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165°F.
3. While chicken is cooking, dice peppers.
4. Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.
5. When chicken is done, remove from pot and shred. (The easiest way to shred is with stand mixer on low using the paddle attachment.)
6. Add cheeses and peppers to the chicken and combine. (Reserve 2 ounces of the shredded cheese for topping the enchiladas.)
7. Add spices and stir to distribute evenly.
8. Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds. This softens the tortillas and prevents them from breaking during preparation.
9. Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla. Roll and place in the pan.
10. Repeat until chicken mixture is evenly distributed among each of the tortillas. Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.
11. Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.
12. Place pan in pre heated oven and bake for 12 - 15 minutes. Serve hot will chips and salsa!

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