Speedy Cheesy Chicken Enchiladas Recipes

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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

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

SPEEDY CHEESE AND CHICKEN ENCHILADAS



Speedy Cheese and Chicken Enchiladas image

These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!

Provided by Debs Recipes

Categories     Chicken

Time 25m

Yield 8 enchiladas

Number Of Ingredients 8

3/4 cup chopped onion
2 tablespoons olive oil
2 cups diced cooked chicken
1 (15 ounce) can green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas

Steps:

  • Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
  • Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
  • Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
  • NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.

EXTRA CHEESY CHICKEN ENCHILADA SOUP



Extra Cheesy Chicken Enchilada Soup image

This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.

Provided by thedailygourmet

Categories     Mexican Chicken Soups and Stews

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 (15.8 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup frozen corn kernels
1 cup chicken broth
1 (10 ounce) can enchilada sauce
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  • Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Ladle soup into bowls and top with Monterey Jack cheese.

Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS



Make-Ahead Cheesy Chicken Enchiladas image

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

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
½ cup sliced roasted red peppers
1 (4.5 ounce) can diced green chile peppers
1 cup sour cream
1 (10 ounce) can enchilada sauce
8 (10 inch) flour tortillas

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

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