Always Delicious Chicken Cheese Enchiladas Recipes

ALWAYS DELICIOUS CHICKEN & CHEESE ENCHILADAS

Always Delicious Chicken & Cheese Enchiladas image

This is my favorite, favorite chicken enchilada recipe. It's very quick and easy and people are always asking for the recipe. It's from The Junior League of Spokane's Gold'n Delicious cookbook (one of the best cookbooks ever!).

Provided by Mmmama

Categories < 60 Mins

Time 45m

Yield 8-10 enchiladas, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 cup onion, chopped
1 1/2 cups cooked chicken, shredded
2 cups picante sauce, divided
4 ounces cream cheese
1 teaspoon cumin
2 cups sharp cheddar cheese, shredded and divided
flour tortilla (8-10 8-inch )

Steps:

Melt butter in a large skillet over medium heat. Add onion and saute until tender, about 3 minutes. Stir in chicken, 1/2 cup of picante sauce, cream cheese and cumin. Cook until thoroughly heated. Add 1 cup cheese and remove from heat.
Spoon 1 cup picante sauce on the bottom of a greased 9 x 12" baking dish. Spoon approximately 1/4 cup chicken mixture into the center of each tortilla, roll and place seam-side down in pan. Top with remaining picante sauce and cheese.
Cover with foil and bake at 325 for 20 minutes. Remove foil and bake for an additional 10 minutes.
Serves 4 to 6.

SIMPLE CHICKEN ENCHILADAS

Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

MILD CHEESY CHICKEN ENCHILADAS

Mild Cheesy Chicken Enchiladas image

Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!

Provided by Barbara Hall

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 cups cubed, cooked chicken meat
¼ cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 ½ cups chopped tomatoes
½ cup black olives

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g

HOMEMADE CHICKEN CHEESE ENCHILADAS

Homemade Chicken Cheese Enchiladas image

Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.

Provided by Eyemadreamer

Categories One Dish Meal

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chopped cooked chicken
1 1/4 cups shredded monterey jack cheese
1 cup shredded cheddar cheese
2 (4 ounce) cans chopped green chilies
8 flour tortillas
2 tablespoons butter
1/4 cup flour
2 1/2 cups chicken broth
1 teaspoon cumin
1/4 teaspoon garlic powder

Steps:

Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
Bake for about 15 minutes in a 375°F oven.

EASY CREAMY CHICKEN ENCHILADAS

Easy Creamy Chicken Enchiladas image

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

Ingredients

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

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

CHICKEN ENCHILADAS

Chicken Enchiladas image

Provided by Molly McCarty

Categories Chicken Herb Bake Kid-Friendly Cheddar Cream Cheese Sour Cream Bon Appétit Washington Small Plates

Yield Serves 8

Number Of Ingredients 11

Ingredients

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)
8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

Steps:

Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired.

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