Creamy Cheesy Chicken Enchilladas Recipes

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CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

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

2 tablespoons olive oil
1 small onion (finely diced)
1 poblano pepper (or ½ green pepper)
2 cloves garlic (minced)
4 ounces cream cheese (softened)
4 ounces mild green chiles (undrained)
½ teaspoon cumin
2 cups cooked chicken (shredded)
¾ cup sour cream (divided)
2 cups green enchilada sauce (divided)
1 ½ cup monterey jack cheese
¼ cup cilantro (finely chopped, optional)
10 corn tortillas (6" (or flour tortillas))

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

CHEESY CREAMY CHICKEN ENCHILADAS



Cheesy Creamy Chicken Enchiladas image

These Cheesy Creamy Chicken Enchiladas make for a quick and filling weeknight meal that the entire family will love it!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 55m

Number Of Ingredients 23

3 cups chicken meat (1 rotisserie chicken shredded or cut into)
½- inch pieces
2 cups chicken broth (divided)
2 tablespoons canola or olive oil (divided)
1 medium onion ((2 cups) diced)
1 jalapeno (ribs and seeds removed)
2 4 ounce cans diced green chilies with juice
½ teaspoon smoked paprika (divided)
1/8 teaspoon crushed red pepper flakes
2 tablespoons butter
2 tablespoons flour
1 cup grated Monterey Jack Cheese
½ cup grated Pepper Jack Cheese
1 cup grated sharp Cheddar Cheese
½ cup sour cream
2 tablespoons chopped fresh cilantro
Kosher salt
Ground black pepper
12 8-inch flour or corn tortillas
Picanté sauce (Taco sauce or salsa)
Shredded cheese
Chopped Tomatoes
Chopped fresh cilantro

Steps:

  • Heat oven to 350°F and adjust oven rack to middle position.
  • Spray a 9x13-inch casserole dish with nonstick cooking spray.
  • Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
  • In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
  • pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
  • In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
  • Add the remaining can of green chilies with juice.
  • Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
  • Taste and, if desired, season with salt and pepper.
  • Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
  • Pour the cheese mixture over the tortillas and top with additional shredded cheese.
  • Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
  • Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 561 kcal, Carbohydrate 31 g, Protein 26 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 794 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

CREAMY CHEESY CHICKEN ENCHILADAS



Creamy Cheesy Chicken Enchiladas image

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

500 g chicken breasts, cut into bite-size pieces
250 g sour cream
1/2 bunch coriander (about 1/4 cup) or 1/2 bunch cilantro, finely chopped (about 1/4 cup)
1/2 bunch chives, finely chopped (about 1/4 cup)
8 corn tortillas, warmed
200 ml enchilada sauce, warmed
1 cup mozzarella cheese, shredded

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 CHEESY CHICKEN ENCHILADAS



Creamy Cheesy Chicken Enchiladas image

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

8 corn tortillas
3 ounces cream cheese, room temperature
2 cups chopped cooked white chicken meat, seasoned with
salt and pepper
1/4 cup mild green chili salsa
3 1/2 cups monterey jack cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
1 cup half-and-half
1/2 cup sour cream
4 large green onions, finely chopped
1 large tomatoes, finely chopped

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

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

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

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

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.

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

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

1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

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 :

QUICK CREAMY CHICKEN ENCHILADAS



Quick Creamy Chicken Enchiladas image

"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

2/3 cup condensed cream of chicken soup, undiluted
2/3 cup sour cream
2 cups shredded cooked chicken breast
1/2 cup shredded Monterey Jack cheese, divided
4 flour tortillas (6 inches), warmed

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.

CHICKEN ENCHILADAS WITH CREAM CHEESE



Chicken Enchiladas with Cream Cheese image

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

cooking spray
1 cup chunky salsa
6 ounces cream cheese, softened
3 cups shredded, cooked chicken
8 (8 inch) flour tortillas
1 (15 ounce) can enchilada sauce
½ cup shredded Mexican cheese blend

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

ULTIMATE CREAMY CHICKEN ENCHILADAS



Ultimate Creamy Chicken Enchiladas image

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

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans
1 (15 ounce) can red enchilada sauce

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

SIMPLE CREAMY CHICKEN ENCHILADAS



Simple Creamy Chicken Enchiladas image

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

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
5 cups shredded rotisserie chicken
1 package (8 ounces) cream cheese, cubed and softened
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend

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.

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

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

CREAMY CHEESY CHICKEN ENCHILADAS



Creamy Cheesy Chicken Enchiladas image

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

2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
8 corn tortillas (6 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa

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

CHEESY CHICKEN ENCHILADAS



Cheesy Chicken Enchiladas image

This is loosely based upon a recipe that I found almost 30 years ago in the KC newspaper. Over the years it has further evolved and is still a family favorite.

Provided by Mysterygirl

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces sour cream
2 1/2 cups grated cheddar cheese
2 cups diced chicken
1 (15 ounce) can tomatoes
1 (10 ounce) can enchilada sauce
12 corn tortillas

Steps:

  • Mix Chicken, 1 cup cheese and chopped tomatoes.
  • Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.
  • Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
  • Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
  • Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.
  • Pour over enchiladas.
  • Use remaining cheese to sprinkle over sauce.
  • Bake at 350 degrees for 40 minutes.
  • Cheese will be hot and bubbly.

Nutrition Facts : Calories 612.4, Fat 39.2, SaturatedFat 23.1, Cholesterol 100.5, Sodium 978, Carbohydrate 43.1, Fiber 6.3, Sugar 4.7, Protein 24.8

CHEESY CHICKEN ENCHILADAS



Cheesy Chicken Enchiladas image

A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.

Provided by catht

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

450 g ground chicken
650 ml chunky salsa, divided
1 1/2 cups shredded cheddar cheese, divided
12 (6 inch) flour tortillas

Steps:

  • In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
  • Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
  • Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
  • Bake in preheated 350F oven for 20 mins or until heated through.

CREAM CHEESE CHICKEN ENCHILADAS



Cream Cheese Chicken Enchiladas image

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

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

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

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

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

SPEEDY CHEESY CHICKEN ENCHILADAS



Speedy Cheesy Chicken Enchiladas image

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

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon oil
2 cups chopped cooked chicken
1 (4 ounce) can chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
4 ounces Philadelphia Cream Cheese
6 inches flour tortillas
1/4 lb cubed Velveeta cheese
2 tablespoons milk
1/2 cup salsa

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

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

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

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

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

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CHEESY SOUR CREAM CHICKEN ENCHILADAS - MADE IT. ATE IT. LOVED IT.
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CREAMY CHICKEN ENCHILADAS (TO FREEZE SOME OR FEED A …
2021-05-19 Directions. Step 1 Put the peppers and onion in the crock pot, then the chicken, then 1 packet of enchilada sauce and cook on high for 4 hours or low for 6 hours. Step 2 Once the chicken is cooked, fish out the chicken and transfer it to a bowl, leaving all the juice and veggies in the crock pot. Turn the crock pot off.
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EASY CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE | FOODTALK
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SLOW COOKER CREAM CHEESE CHICKEN ENCHILADAS - CREME DE LA …
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CREAMY CHEESY CHICKEN ENCHILADAS - CHEF IN TRAINING
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EASY CHICKEN & CHEESE ENCHILADAS - CAMPBELL SOUP COMPANY
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WHITE CHICKEN ENCHILADAS WITH CREAMY, CHEESY SOUR CREAM SAUCE …
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CREAM CHEESE CHICKEN ENCHILADAS — AN EASY CHICKEN ENCHILADA …
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