3 Cheese Chicken Enchiladas Food

CHICKEN-AND-CHEESE ENCHILADAS

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

3 CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
• Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
• Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

THREE CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
• In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
• Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
• Pour remaining enchilada sauce on top of enchiladas.
• Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
• Serve with desired garnishes and enjoy!

THREE CHEESE CHICKEN ENCHILADAS

Steps:

• Heat oven the 350*.
• In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions.
• Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down.
• Cover with the remaining enchilada sauce. Bake for 25 minutes.
• Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.

THE BEST RED CHICKEN ENCHILADAS

Steps:

• Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
• Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
• Position a rack in the center of the oven and preheat to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

CHICKEN ENCHILADAS

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.

THREE CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce.
• Mix in green pepper and onion. Mix well.
• Spoon 1/4 cup of mixture down the center of each tortilla. Roll and place seam side down in a 13 X 9 X 2 casserole dish.
• Pour remaining picante sauce evenly over enchiladas.
• Sprinkle remaining cheese on top.
• Bake for 20 minutes.

THREE CHEESE CHICKEN ENCHILADAS

Steps:

• Sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese.
• Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes.
• Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas.
• Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes.
• Serve with Spanish Rice.

HOMEMADE CHICKEN CHEESE ENCHILADAS

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.

THREE CHEESE ENCHILADAS

Steps:

• Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
• Spoon 1/4 cup mix down the middle of each tortilla.
• Roll and place seam side down in 13x9-inch baking dish.
• Spoon remaining sauce over top.
• Cover with remaining mixed cheese.
• Bake at 350° for 20 minutes.
• Top with lettuce and tomato and serve with additional picante sauce.

3 CHEESE CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees.
• In a large bowl, mix together the cream cheese and sour cream until it is smooth.
• Stir in cumin, salt and pepper.
• Add the chicken, 1 cup Monterey Jack cheese and the cheddar cheese.
• Dip the tortillas in the enchilada sauce to lightly coat.
• Place some of the mixture in the center of the tortillas; roll.
• Place the tortillas seam side down in a lightly greased 13x9 pan.
• Cover with the remaining sauce.
• Bake for 25 minutes.
• Sprinkle the remaining cheese and bake for 3 more minutes.