Cream Cheese Chicken Enchiladas Food

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CREAM CHEESE CHICKEN ENCHILADAS



Cream Cheese Chicken Enchiladas image

Make and share this Cream Cheese Chicken Enchiladas recipe from Food.com.

Provided by JaidenSariahsMommy

Categories     < 4 Hours

Time 1h10m

Yield 20 Enchiladas, 6-8 serving(s)

Number Of Ingredients 14

2 lbs boneless chicken thighs
20 count corn tortillas
1 (10 ounce) can green enchilada sauce (Verde)
2 (8 ounce) packages cream cheese
1 1/2 cups monterey jack cheese
1 cup corn oil
2 (1 g) packets sazon goya
2 cups chicken stock
1 teaspoon chili powder
1 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 dash salt
1 dash pepper

Steps:

  • Combine Goya, Chili Powder,Onion Powder, garlic Powder,Cumin, Salt and Pepper Rub on Chicken Thighs.
  • Place Seasoned Chicken Thighs in a medium high Heated pan coated with 2 Tsp Corn Oil.Pour 1 cup of Chicken Stock in pan with your Chicken, add more Chicken Stock gradually as needed.
  • Meanwhile pour the Corn Oil in small sauce pan,Heat on medium high heat, Dredge Tortillas in hot oil for 1 or two seconds, place on a plate covered with Paper Towels.Allow to cool.
  • Once Chicken is cooked remove Chicken and Shred apart.Save the juices from your pan, Add Cream Cheese to pan with juices allow to simmer until melted and well mixed.If to thick add more chicken stock or water to loosen.
  • Preheat oven to 375.
  • Fill tortillas with shredded chicken, spoon a Generous amount of Cream Cheese sauce over roll tightly and Place on Baking sheet or Pizza pan,.
  • When finished top with Hatch Green Enchilada Sauce and Mont.Jack Cheese.
  • Bake uncovered for 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 1243.6, Fat 98.7, SaturatedFat 34.1, Cholesterol 237.8, Sodium 794, Carbohydrate 45.2, Fiber 5.8, Sugar 2.9, Protein 46.3

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

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

CREAM CHEESE CHICKEN ENCHILADAS



Cream Cheese Chicken Enchiladas image

These enchiladas are so rich and yummy - but not diet food! They're based on a recipe I found on another website, with a few additions here and there. You can assemble these and refrigerate these overnight if needed, then just bake when ready.

Provided by Janie Marie

Categories     Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 lb chicken breast
1/2 cup water
2 garlic cloves, thinly sliced
1 large onion, chopped
3 tablespoons butter
1 garlic clove, finely chopped
2 (3 1/2 ounce) cans diced green chilies
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 cup flour
1 cup chicken broth
1 cup heavy cream
1/2 lb monterey jack cheese, shredded (2 cups)
8 ounces cream cheese, cubed
1/4-1/3 cup vegetable oil
12 corn tortillas (6 inch)
6 green onions, trimmed and sliced

Steps:

  • Place chicken breasts in medium size saucepan; add water and sliced garlic. Cover adn bring to simmer. Cook until just tender, about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
  • Saute onion in butter in medium size skillet until just soft, about 5 minutes. Add chopped garlic; saute 1 minutes. Add chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute, stirring.
  • Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted. Stir in chunks of cream cheese.
  • Combine 1 cup cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time, in hot oil just until limp, about 5 to 10 seconds on each side. Do not let them become crisp. Place on work surface.
  • Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in preheated hot oven (400°F) for 20 minutes or until bubbly. Garnish with extra sliced green onion. Serve with guacamole, salsa and sour cream.

Nutrition Facts : Calories 830.9, Fat 63.2, SaturatedFat 31.9, Cholesterol 193.4, Sodium 1169.2, Carbohydrate 34.6, Fiber 4.8, Sugar 3.4, Protein 34

CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (4 oz.) chopped green chiles, drained
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 flour tortillas (6 inch)

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. MIX sour cream and salsa until well blended.
  • 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
  • 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
  • 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
  • 6. Roll up.
  • 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  • 8. BAKE 15 to 20 min. or until heated through.
  • Serving Suggestion:
  • Serve with a side of hot cooked rice to round out the meal.
  • Special Extra:
  • Sprinkle with chopped tomatoes and sliced green onions just before serving.
  • Variation:
  • Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
  • How to Shred Cooked Chicken:
  • Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

CHICKEN CREAM CHEESE ENCHILADAS



Chicken Cream Cheese Enchiladas image

This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.

Provided by Annacia

Categories     Chicken

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
1 (8 ounce) package cream cheese, cubed (low fat is fine)
1/2 cup sour cream (fat free ok)
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
1 (4 ounce) can green chilies
8 -10 flour tortillas (corn tortillas also work well)
1 (20 ounce) can enchilada sauce (red or green)

Steps:

  • Preheat oven to 350 degrees.
  • De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
  • In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
  • Heat until the cheeses are completely melted.
  • Coat baking pan with cooking spray.
  • Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
  • Pour enchilada sauce over the rolled tortillas.
  • Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

Nutrition Facts : Calories 254, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6

DELICIOUS CHICKEN & CHEESE ENCHILADAS



Delicious Chicken & Cheese Enchiladas image

This meal is one of my kids favorites. Easy and delicious; I hope you enjoy them as much as we do :-)

Provided by Trinity of LV

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (12 1/2 ounce) cans chicken breasts (drained)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
1 (8 ounce) bar reduced-fat cream cheese (softened)
1 (28 ounce) can green enchilada sauce
1 (8 ounce) package shredded cheddar cheese
15 soft taco-size flour tortillas

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
  • Mix all ingredients well. Make sure the cream cheese is not clumpy.
  • In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
  • In each tortilla put approximately 3-4 large tablespoons of the mixture.
  • Roll each tortilla and place into the pan.
  • Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
  • Sprinkle remaining cheese on top.
  • Bake for between 25 and 30 minutes.
  • Allow to cool 10 minutes before serving.
  • Garnish with sour cream, lettuce, olives, etc.
  • Enjoy.

Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 16, Cholesterol 135.8, Sodium 1791.1, Carbohydrate 50.3, Fiber 2.3, Sugar 12.1, Protein 43.2

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

CREAM CHEESE-CHICKEN ENCHILADAS



Cream Cheese-Chicken Enchiladas image

Try our Cream Cheese-Chicken Enchiladas out tonight. Our Cream Cheese-Chicken Enchiladas are a great spicy entrée for a large group.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 onion, chopped
2 cloves garlic, minced
2 lb. boneless skinless chicken breasts, cooked, shredded (4 cups)
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
3/4 cup TACO BELL® Thick & Chunky Salsa, divided
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 can (4 oz.) chopped green chiles, drained
2 Tbsp. chopped fresh cilantro
2 tsp. ground cumin
2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
8 flour tortillas (9 inch)
1 can (10 oz.) red enchilada sauce

Steps:

  • Heat oven to 350°F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, Neufchatel, 1/2 cup salsa, sour cream, chiles, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1 cup shredded cheese; mix well.
  • Spoon about 2/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Combine remaining salsa and enchilada sauce. Top filled tortillas with salsa mixture and shredded cheese.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g

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

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

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From kevinandamanda.com


CREAM CHEESE CHICKEN ENCHILADAS - BIGOVEN.COM
1.Preheat the oven to 325 degrees. Spray a 9X13 dish with cooking spray. 2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. 3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the ...
From bigoven.com


CREAM CHEESE CHICKEN ENCHILADAS - 5* TRENDING RECIPES WITH VIDEOS
In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining ½ cream cheese and cook for 5-7 minutes, or until thickened. Remove from heat and pour green chile sauce over enchiladas.
From food.theffeed.com


CREAM CHEESE CHICKEN ENCHILADAS - REAL MOM KITCHEN
Instructions. Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat and sauté onion until translucent and slightly browned. Mix in chicken, cream cheese, salsa and cumin. Stir until combined and cream cheese is melted. Remove from heat. Pour 1/3 of enchilada sauce in bottom of 9×13 baking dish.
From realmomkitchen.com


CREAMCHEESE CHICKEN ENCHILADAS - RECIPES | COOKS.COM
Heat oven to 350 °F. ... and cumin. Add cream cheese and cook, over low heat, ... until melted. Add chicken and salsa. Stir over medium ... Spread 1/4 cup enchilada sauce over bottom of pan. ... 20 to 30 minutes.
From cooks.com


EASY CREAM CHEESE CHICKEN ENCHILADAS - CAKESCOTTAGE
Spray a 9X13 dish with cooking spray. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, green chiles, 1/2 of the scallions and salt and pepper.
From cakescottage.com


CREAM CHEESE CHICKEN ENCHILADAS - RECIPES NEED
Preheat oven 350 degrees Combine the shredded chicken and 1 cup of cheese Fill the tortillas with the above mixture and roll each one up then place in a greased 9×13 skillet Melt the butter in a skillet over medium heat Stir in the flour in butter and whisk for 1 minute Heat. Add broth and whisk together. Cook over high heat until thick and ...
From recipesneed.com


CREAM CHEESE CHICKEN ENCHILADAS RECIPE - HOT EATS AND COOL READS
Preheat oven to 350 degrees. Season chicken with the chili powder, cumin and garlic salt. Bake for 20-25 minutes until chicken is cooked through. Remove from oven and shred the chicken using two forks to pull the meat apart. Set aside. Add the diced tomatoes and cream cheese to a large saute pan.
From hoteatsandcoolreads.com


CREAM CHEESE CHICKEN ENCHILADAS WITH VIDEO - COPYKAT RECIPES
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
From copykat.com


THE BEST CHICKEN CREAM CHEESE ENCHILADAS - POLKADOTPOPLARS.COM
Add the chicken, cream cheese, cream of chicken, taco seasoning, green chilis and 1/2 cup of enchilada sauce. Mix well until warm. Place 3/4 cup green enchilada sauce in the bottom of the pan and spread evenly. Place 1/2 cup of mixture down the center of each tortilla and sprinkle with a little cheese. Roll and place the enchilada in the pan.
From polkadotpoplars.com


10 BEST CREAM CHEESE CHICKEN ENCHILADAS SOUR CREAM RECIPES
Recipe for Slow Cooker Cream Cheese Chicken Enchilada Soup 365 Days of Slow Cooking. black beans, chili powder, grated cheese, enchilada sauce, salt and 11 more.
From yummly.com


CREAM CHEESE CHICKEN ENCHILADAS - US FOOD NETWORK
Step 1: I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit. Step 2: In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper. Step 3:
From usfoodnetwork.com


CREAM CHEESE CHICKEN ENCHILADAS - TOGETHER AS FAMILY
Instructions. Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and pour ¼ cup of the enchilada sauce into the bottom of the dish. Spread it around to cover the bottom of the dish. In a bowl combine the shredded chicken, softened cream cheese, and as much of the chicken taco seasoning that you want.
From togetherasfamily.com


CREAM CHEESE CHICKEN ENCHILADAS – US FOOD NETWORK
Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray. In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and monterey jack cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the ...
From usfoodnetwork.com


10 BEST CHICKEN ENCHILADAS RECIPES | YUMMLY
salsa, cream cheese, enchilada sauce, flour tortillas, shredded Mexican style cheese and 2 more Chicken Enchiladas Verde Tyson salt, lime juice, white beans, Mexican cheese blend, guacamole and 13 more
From yummly.com


THE BEST CREAMY CHICKEN ENCHILADAS RECIPE EVER
Instructions. Step 1: Preheat oven to 350 degrees. Step 2: Prepare the sauce by sautéing the onion, garlic, and pepper in the butter in a medium saucepan. Once the onion is cooked and translucent, stir the flour into the sour cream and add to the onion mixture. Then, stir in the chicken broth and diced green chilis.
From harbourbreezehome.com


CREAM CHEESE CHICKEN ENCHILADAS - THIS IS NOT DIET FOOD
Instructions. Preheat oven to 350F. Dump the cream cheese, sour cream, salt, pepper, garlic powder and onion powder into a large mixing bowl. Use an electric mixer to combine the ingredients together until no large chunks remain. Add the shredded chicken to the bowl and stir until all of the chicken is coated in the cream cheese mixture.
From thisisnotdietfood.com


SLOW COOKER CREAM CHEESE CHICKEN ENCHILADAS - CREME DE LA …
In a slow cooker, combine chicken breasts, taco seasoning, cream cheese, beans, green chiles, water, and salt. Cook on low for 6-8 hours or high for 4 hours. About 30 minutes before serving, shred chicken breasts with 2 forks and stir contents together. Preheat oven to 350 degrees. Mix together greek yogurt and green salsa.
From lecremedelacrumb.com


CREAM CHEESE CHICKEN ENCHILADAS - PROVEN RECIPES
Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray. In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and monterey jack cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
From proven-recipes.com


CREAM CHEESE CHICKEN ENCHILADAS - YUMMLY RECIPES
You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream cheese mixed with hearty chicken that’s seasoned with warm spices and cool lime juice. It doesn’t take a lot of chicken, either – just three shredded cups! We also love how the Latin flavors of this recipe talk to your tongue without being too spicy. The cool …
From ymmlyrecipes.com


CREAM CHEESE CHICKEN ENCHILADAS!!! - US FOOD NETWORK
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray. 2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. 3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
From usfoodnetwork.com


CREAM CHEESE CHICKEN ENCHILADAS | 12 TOMATOES
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish.
From 12tomatoes.com


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