Then, add the chicken to a large bowl along with the cream cheese, sour cream, salt, seasoning, and corn. When cooked, remove from crockpot and shred using two forks. Heat oil in large skillet on medium heat. (Alternatively, you could cook on high for 2 hours). You can turn on the broiler at the end to get the cheese more golden brown and crispier. Our recipe features juicy chicken, Monterey Jack, sour cream, cream cheese, plenty of green chiles, and spices like cumin and chili powder. 2 Mix cream cheese spread, seasoning mix and milk until blended. Pour the sauce on top of them, making sure it gets around the edges too!īake for 20-25 minutes at 425 degrees in the oven. Make the sauce mixture on the stove so it gets thick and bubbly. Add the shredded chicken to the bowl and stir until all of the chicken is coated in the cream cheese mixture. Use an electric mixer to combine the ingredients together until no large chunks remain. I like to run the chicken under cold water first so the cheese won't start to melt. Dump the cream cheese, sour cream, salt, pepper, garlic powder and onion powder into a large mixing bowl. Mix the shredded chicken with a cup of cheese. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. He actually helped make them today and I was pretty impressed with his photo taking skills too! ) This can also be called Sour Cream Chicken Enchilada Casserole! Another favorite to try is our Philly Cheesesteak Enchiladas! I thought I would share with you all the recipe so you can try it too! It's pretty easy and doesn't take much prep if you already have cooked chicken to work with. One of my husbands favorite recipe that I make is white chicken enchiladas! Whenever I ask what he wants, this is the normal request.
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