In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. Coat baking pan ...

Add about 1/3 of cream cheese sauce and toss to coat. 3. To assemble, coat the bottom of a 9-by-13-inch baking dish with a few spoonfuls of remaining enchilada sauce.

Add about 1/3 of cream cheese sauce and toss to coat. 3. To assemble, coat the bottom of a 9-by-13-inch baking dish with a few spoonfuls of remaining enchilada sauce.

Add the sour cream, 1 cup of Mexican blend cheese, cumin, paprika, chili powder and diced green chiles. Stir to combine and melt the cheese. Season with salt and pepper.

White chicken enchiladas are baked under a satiny white cream sauce flecked with green chilies, topped with bubbling jack cheese and hit with a dollop of tangy sour cream.

HEAT oven to 350°F. COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well.

Bake until the cheese has melted and the sauce is bubbling and enchiladas are heated through, about 20 minutes. Let cool for 10 minutes before serving. Garnish as desired.