CREAMY CHICKEN ENCHILADAS
This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house.
Provided by Holly Nilsson
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
- Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
- Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
- Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
- Top with remaining enchilada sauce and cheese.
- Bake 20-25 minutes uncovered. Rest 10 minutes before serving.
Nutrition Facts : Calories 583 kcal, Carbohydrate 38 g, Protein 33 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 121 mg, Sodium 1257 mg, Fiber 6 g, Sugar 11 g, ServingSize 2 enchiladas
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
QUICK CREAMY CHICKEN ENCHILADAS
"I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave," says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray. , Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 18-22 minutes or until heated through.
Nutrition Facts : Calories 658 calories, Fat 28g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 1370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 62g protein.
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
SIMPLE CREAMY CHICKEN ENCHILADAS
This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. -Melissa Rogers, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 828 calories, Fat 40g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 1738mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 7g fiber), Protein 42g protein.
CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Snacks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
- Wrap the tortillas in a paper towel and microwave for 30 seconds.
- Preheat oven to 350°F (180°C).
- Place the chicken on the tortilla and roll tightly.
- Place the enchiladas in a baking pan and top with remaining sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams
MILD CHEESY CHICKEN ENCHILADAS
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
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
CREAMY CHEESY CHICKEN ENCHILADAS
I adapted this from a recipe I saw on TV many years ago, which used egg and sour cream as the filling. This is a big family favourite, which is easily adapted by adjusting the heat of the enchilada sauce (I like to use Texas Red Enchilada Sauce #42094)
Provided by Dottygumdrop
Categories Chicken Breast
Time 55m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.
- Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.
- Preheat the oven to 200C/400°F.
- Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish.
- Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.
- Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.
- Place the dish in the oven for 25-30 minutes until enchiladas are done.
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.
EASIEST CHICKEN ENCHILADAS
Found this recipe in a 'Quick Cooking' and made a few adaptions to suit my tastes and make it a little less time consuming. It reminds me of a dish at a local Mexican restaurant (enchilada de monterray). Very yummy!
Provided by riffraff
Categories Mexican
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese.
- Put 1/3rd of this mixture in separate bowl.
- Add chicken to remaining 2/3rds.
- Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan.
- Top with remaining soup mixture and sprinkle with remaining cheese.
- Bake, uncovered, at 350 for 20, 25 minutes or until heated through.
Nutrition Facts : Calories 311.3, Fat 18.1, SaturatedFat 9.4, Cholesterol 33.8, Sodium 918.5, Carbohydrate 26.9, Fiber 1.2, Sugar 1, Protein 10.7
MAKE-AHEAD CHEESY CHICKEN ENCHILADAS
A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.
Provided by barbinfl
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
- Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
- Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
- Refrigerate until ready to cook, up to 2 days.
- When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g
CREAMY CHEESY CHICKEN ENCHILADAS
Got leftover chicken? Grab some VELVEETA, salsa and condensed cream of chicken soup and make these Cheesy Chicken Enchiladas.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine chicken, soup and VELVEETA. Spoon down centers of tortillas; roll up.
- Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa. Cover.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1200 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 4 g, Protein 30 g
ULTIMATE CHEESY CHICKEN ENCHILADAS
The first time I heard what was in these enchiladas, I cringed and was dreading having to taste them... but thankfully I did because these truly are the best ever and everyone I know agrees! You have to try them!
Provided by AZRoxy63
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Boil whole chicken, pick off all meat from the bones, and shred it.
- Dice entire jar of dill pickles chips into small pieces.
- Slice all olives in half once each.
- Combine 2 packages of cheese, all olives, all diced pickles, and all of the shredded chicken in a large bowl and mix together well.
- Grease two 13x9 inch baking pans.
- Heat half of the tortillas for 20 seconds in microwave to warm them.
- Fill each tortilla with mixture, roll, and place into greased pans touching one another.
- Repeat with other half of tortillas until all mix or tortillas are gone.
- Pour sauce over all enchiladas in both pans.
- Sprinkle remaining cheese over top.
- Place in oven approximately 30 minutes or until cheese is melted and echiladas are thoroughly heated.
- Serve with rice and beans and enjoy!
Nutrition Facts : Calories 735.5, Fat 44.4, SaturatedFat 20.4, Cholesterol 136.9, Sodium 1876.7, Carbohydrate 46.1, Fiber 7.5, Sugar 3.8, Protein 39.7
SPEEDY CHEESY CHICKEN ENCHILADAS
Make and share this Speedy Cheesy Chicken Enchiladas recipe from Food.com.
Provided by KC_hockey_chick
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet combine onion, garlic and oil, saute until onions are clear.
- Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
- Add cream cheese and stir until melted.
- Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
- Melt Velveeta and salsa 2-3 minutes.
- Pour over tortillas, can top with more salsa.
- Heat 6-8 minutes in microwave or 10 minutes in 350 oven.
Nutrition Facts : Calories 271, Fat 17.1, SaturatedFat 8.3, Cholesterol 71.4, Sodium 590.2, Carbohydrate 11.5, Fiber 1.4, Sugar 4, Protein 18.1
CREAMY CHEESY CHICKEN ENCHILADAS
This recipe was given to me over 20 years ago by a very dear friend. I am not a huge fan of Mexican food but I love this dish! Definitely NOT low calorie.
Provided by Adie264
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Grease a 13x9" baking dish.
- Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
- Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
- Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
- Garnish with green onionn and tomato.
Nutrition Facts : Calories 927.3, Fat 62.1, SaturatedFat 36.7, Cholesterol 234.1, Sodium 1101.8, Carbohydrate 31.7, Fiber 4.5, Sugar 5.2, Protein 61.7
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
EASY CREAMY CHICKEN ENCHILADAS
I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.
Nutrition Facts :
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