CREAMY CHICKEN ENCHILADAS
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
CHICKEN ENCHILADAS WITH CREAM CHEESE
Creamy chicken enchiladas your family and friends will love!
Provided by Chrissy008
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
- Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
- Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 33.7 g, Cholesterol 70.6 mg, Fat 20.6 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 9 g, Sodium 706.2 mg, Sugar 1.3 g
CREAM CHEESE CHICKEN ENCHILADAS
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
Provided by Jaimie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
- Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
- Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g
CHICKEN CREAM CHEESE ENCHILADAS
This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.
Provided by Annacia
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
- 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 with cooking spray.
- Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Nutrition Facts : Calories 254, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
DELICIOUS CHICKEN & CHEESE ENCHILADAS
This meal is one of my kids favorites. Easy and delicious; I hope you enjoy them as much as we do :-)
Provided by Trinity of LV
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
- Mix all ingredients well. Make sure the cream cheese is not clumpy.
- In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
- In each tortilla put approximately 3-4 large tablespoons of the mixture.
- Roll each tortilla and place into the pan.
- Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
- Sprinkle remaining cheese on top.
- Bake for between 25 and 30 minutes.
- Allow to cool 10 minutes before serving.
- Garnish with sour cream, lettuce, olives, etc.
- Enjoy.
Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 16, Cholesterol 135.8, Sodium 1791.1, Carbohydrate 50.3, Fiber 2.3, Sugar 12.1, Protein 43.2
CHICKEN-CREAM CHEESE ENCHILADAS
These are rather different enchiladas; my family loves them. They are kind of messy to make, but worth it.
Provided by JohnsCutie
Categories Chicken Breast
Time 24m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the chicken and the Italian dressing mix in the crockpot.
- Shred or cube the cooked chicken.
- Preheat the oven to 400 degrees.
- Spray a 9 x 13 pan with cooking spray.
- Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
- Soften the tortillas using oil, broth, or whatever method you prefer.
- Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
- Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas.
- Top with shredded cheese.
- Bake at 400 degrees for 20 minutes, or until it bubbles.
Nutrition Facts : Calories 578.9, Fat 35.2, SaturatedFat 20.1, Cholesterol 141.8, Sodium 769.8, Carbohydrate 30.3, Fiber 3.5, Sugar 1.9, Protein 36.2
CREAM CHEESE CHICKEN ENCHILADAS
These enchiladas are so rich and yummy - but not diet food! They're based on a recipe I found on another website, with a few additions here and there. You can assemble these and refrigerate these overnight if needed, then just bake when ready.
Provided by Janie Marie
Categories Chicken Breast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Place chicken breasts in medium size saucepan; add water and sliced garlic. Cover adn bring to simmer. Cook until just tender, about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
- Saute onion in butter in medium size skillet until just soft, about 5 minutes. Add chopped garlic; saute 1 minutes. Add chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute, stirring.
- Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted. Stir in chunks of cream cheese.
- Combine 1 cup cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time, in hot oil just until limp, about 5 to 10 seconds on each side. Do not let them become crisp. Place on work surface.
- Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in preheated hot oven (400°F) for 20 minutes or until bubbly. Garnish with extra sliced green onion. Serve with guacamole, salsa and sour cream.
Nutrition Facts : Calories 830.9, Fat 63.2, SaturatedFat 31.9, Cholesterol 193.4, Sodium 1169.2, Carbohydrate 34.6, Fiber 4.8, Sugar 3.4, Protein 34
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
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