Cooking Instructions

• Begin by seasoning the chicken breasts with fajita seasoning, salt, and pepper. In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it cool slightly.
• Once the chicken is cool enough to handle, shred it using two forks or your hands. Place the shredded chicken in a mixing bowl.
• To the shredded chicken, add the softened cream cheese, queso cheese sauce, cumin, and salt. Mix until well combined. Fold in 8 ounces of the shredded Mexican cheese blend, reserving the remaining cheese for topping.
• Preheat your oven to 350°F (175°C). Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased casserole dish. Repeat this process with the remaining tortillas and filling.
• Once all the enchiladas are in the dish, pour the mild salsa verde evenly over the top. Sprinkle the remaining cheese blend over the enchiladas.
• Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
• Remove the enchiladas from the oven and let them sit for about 5 minutes before serving. Drizzle with sour cream and garnish with fresh cilantro if desired. Enjoy your Amazing Chicken Enchiladas with your favorite sides!