My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce

These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.

This is really creamy and really good! I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. Very tasty…Mexican food is my “comfort food”, and this definitely fills the bill!

READ ALSO!  THESE ARE THE BEST BAKED BEANS WE’VE EVER HAD; SERIOUSLY, THEY’RE THAT GOOD!

Ingredients

5 ounces cream cheese, softened
1/4 cup sour cream
  To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.