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
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
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.
ULTIMATE SOUR CREAM CHICKEN ENCHILADAS
Make and share this Ultimate Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by Faithwon
Categories Chicken
Time 50m
Yield 8 Enchiladas
Number Of Ingredients 12
Steps:
- Mix sauce ingredients together in a bowl.
- In a separate bowl, mix your chicken and 2 cups of your cheese with enough of your sauce to make it moist.
- Spoon part of the mixture equally down the middle of a tortilla.
- Roll the tortilla and place it in a 13"x 9" glass baking dish seam side down.
- Repeat with tortillas and mixture until the dish is full.
- Pour your remaining sauce mixture over the enchiladas and top with your remaining cheese.
- Bake this at 350º for approximately 30 minutes depending on your oven.
CAMPBELL'S CREAMY CHICKEN ENCHILADAS
I normally don't like enchiladas, but I could eat these every night for a week! I got this off of the Campbell's Kitchen website.
Provided by Erin Michele
Categories Chicken
Time 1h10m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (F).
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
- Roll up and place, seam down, in a 13X9 baking dish.
- Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
- Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
- Top with tomato and green onion and serve.
Nutrition Facts : Calories 277.9, Fat 15, SaturatedFat 7, Cholesterol 44.4, Sodium 690.6, Carbohydrate 21.4, Fiber 1.7, Sugar 1.9, Protein 14.5
CREAMY CHICKEN ENCHILADAS
Enchiladas have always been thought of as Mexican "soul food" because of their bright, reassuring flavors. These enchiladas suizas, or Swiss-style enchiladas, are simple to make and boast a creamy, savory texture.
Provided by Rick Bayless
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
- Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
- Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
- Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
- Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
- Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
- Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.
More about "ultimate creamy chicken enchiladas recipes"
ULTIMATE SOUR CREAM CHICKEN ENCHILADAS - GRITS AND …
From gritsandpinecones.com
BEST CREAMY CHICKEN ENCHILADAS RECIPE - HARBOUR BREEZE …
From harbourbreezehome.com
CREAMY CHICKEN ENCHILADAS RECIPE - SOUTHERN LIVING
CREAMY CHICKEN ENCHILADAS - SOUTHERN BITE
From southernbite.com
5/5 (6)Servings 8Cuisine American, MexicanCategory Main Course
15 CHEESY CHICKEN ENCHILADAS CREAM CHEESE - SELECTED RECIPES
From selectedrecipe.com
CREAMY CHICKEN ENCHILADAS - BETTER HOMES & GARDENS
From bhg.com
THE ULTIMATE CHEESY CHICKEN ENCHILADA DIP - HOUSE OF YUMM
From houseofyumm.com
EASY CREAMY CHICKEN ENCHILADAS RECIPE - BUSY CREATING MEMORIES
From busycreatingmemories.com
ULTIMATE CREAMY CHICKEN ENCHILADAS | RECIPE | MEXICAN FOOD …
From pinterest.com
ULTIMATE CREAMY CHICKEN ENCHILADAS | RECIPE | MEXICAN FOOD …
From pinterest.com
CHEESY CHICKEN PARMESAN MEETS CREAMY RED PEPPER PASTA FOR THE …
From salon.com
15 WHITE CHICKEN CHILI ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
ULTIMATE CREAMY CHICKEN ENCHILADAS | RECIPE CART
From getrecipecart.com
ULTIMATE CHICKEN ENCHILADAS | TYLER'S ULTIMATE | FOOD …
From foodnetwork.com
ULTIMATE CHICKEN CASSEROLE RECIPE - COXINHA CHICKEN BAKE!
From foodtalkdaily.com
ULTIMATE CREAMY CHICKEN ENCHILADAS | ALLRECIPES
From stage.element.allrecipes.com
ICE CREAM | RECIPETIN EATS
From recipetineats.com
You'll also love
Related Search