Sprinkle the remaining shredded cheese over the enchiladas. Wrap aluminum foil around the dish you’ll be baking in. Bake for 20 to 25 minutes in the preheated oven, or until the cheese is melted and the enchiladas are thoroughly heated.
6th Step
Take off the foil and bake for 5-10 more minutes to get that bubbling, golden cheese on top. Wait a few minutes after removing the enchiladas from the oven before serving. Sprinkle chopped cilantro, green onion slices, and sour cream on top of each plate.
EASY SERVING SUGGESTIONS:
– Serve the Cream Cheese Chicken Enchiladas with a side of Mexican rice and refried beans for a complete and satisfying meal.
– Offer additional toppings like sliced jalapeños, diced tomatoes, and sliced black olives for guests to customize their enchiladas.
– A refreshing salad, such as a tangy avocado and tomato salad, pairs wonderfully with the creamy richness of the enchiladas.
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
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