Chicken Cream Cheese Enchilada
Sunflower seeds add a new flavor and a nice crunch to this old favorite recipe.
• 8 flour tortilla
• 4 boneless skinless chicken breast
• 2 packs of softened cream cheese
• 1 cup sour cream
• 20 oz can enchilada sauce
• 3 cups shredded cheddar cheese
First, boil chicken until cooked, then shred and set aside. Combine cream cheese and sour cream, mixing until smooth. Then add chicken. Be careful not to over mix or chicken will become too fine. Take flour tortillas and place a healthy scoop onto tortilla, fold right and left sides into center, then roll into enchilada. Place enchilada in glass casserole dish. Once you have completed rolling all of your enchiladas pour enchilada sauce evenly over top and then cover with cheese. Place in oven at 375 degrees and cook for approximately 25 minutes or until cheese is golden and sauce is bubbling.
Best served with side dish of Mexican rice and pinto beans. Cut recipe in half if you are serving for two, or place half in a separate dish place sauce and cheese on top and freeze for a later dinner.