Red Enchiladas With Cream Cheese And Pecan Filling Recipes

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CREAMY CHICKEN RED ENCHILADAS

Watch this video on how to make red enchiladas! These Creamy Chicken Red Enchiladas are the cheesiest, creamiest and yummiest you've ever had.

Provided by My Food and Family

Categories     Casseroles

Time 40m

Yield 6 servings

Number Of Ingredients 8



Creamy Chicken Red Enchiladas image

Steps:

  • Heat oven to 350°F.
  • Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
  • Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
  • Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

2-1/2 cups chopped cooked chicken
1 green pepper, chopped
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
12 corn tortillas (6 inch)
2 cups red enchilada sauce
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cloves garlic, minced

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



Cream Cheese Chicken Enchiladas image

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

3 skinless, boneless chicken breasts
2 (8 ounce) packages cream cheese, softened
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 (15 ounce) can petite diced tomatoes, drained
8 green onions, chopped
1 (7 ounce) can diced green chiles
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

RED ENCHILADAS WITH CREAM CHEESE AND PECAN FILLING

Categories     Cheese     Pepper     Bake     Vegetarian

Yield 4 servings

Number Of Ingredients 13



RED ENCHILADAS WITH CREAM CHEESE AND PECAN FILLING image

Steps:

  • TO MAKE SAUCE: In a shallow saucepan whose diameter is larger than a tortilla, combine the canned red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat. TO ASSEMBLE ENCHILADAS: Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.

8 ounces cream cheese
¾ cup pecans, coarsely chopped
¼ cup chopped green onion, tops and bottoms
I recipe red chili sauce with cream (Recipe follows)
8 ounces (2 cups) shredded Monterey Jack cheese
12 corn tortillas
Vegetable oil
RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
½ cup canned tomato sauce
½ teaspoon ground cumin
Pinch of oregano
½ cup heavy cream, unwhipped

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