• Cooking Time: 25-30 minutes
  • Servings: 6-8
  • Preparation Time: 10-15 minutes


I found a recipe online and adjusted it to my own. My husband and I love this recipe and I want share it for everyone to enjoy!


  • 1 8 oz. package cream cheese, softened
  • 8 oz sour cream
  • 1 large jar medium to hot salsa (I usually use medium Pace Chunky Salsa)
  • 4 boneless, skinless chicken breasts
  • 12-15 corn tortillas
  • 2 cups shredded taco cheese


  • Preheat oven to 375F.
  • Boil chicken breasts until no longer pink, about 10 minutes.
  • Cut cream cheese into 1-inch squares and place in a large bowl.
  • Cut the chicken into 1-inch pieces and add to cream cheese. Stir until all cheese is melted, then stir in half of the salsa.
  • Warm tortillas in the microwave until softened, about 30 seconds.
  • Add a heaping tablespoon of chicken mix to a tortilla, roll up, and place seam side down in a greased 9x13 casserole dish. Repeat until the rest of the mix is used.
  • After all chicken is used, mix sour cream and the rest of the salsa together in a bowl.
  • Spread over the enchiladas.
  • Cover with cheese.
  • Place in oven to bake for 15-20 minutes or until cheese is melted and golden brown.

Categories: Dinner  Mexican 
© 2006-2017 BakeSpace, Inc. All Rights Reserved