Creamy Cheese Enchiladas Food

CREAM CHEESE CHICKEN ENCHILADAS

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.

CHICKEN CREAM CHEESE ENCHILADAS

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.

CHICKEN ENCHILADAS WITH CREAM CHEESE

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.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

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.

CREAMY BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
• Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
• Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
• Bake in preheated oven until cheese melts completely, about 20 minutes.

EASY CREAMY CHICKEN ENCHILADAS

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.

CREAMY CHICKEN ENCHILADAS

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.

CREAMY CHEESE ENCHILADAS

Steps:

• For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
• In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
• Remove from heat and add sour cream and green chilies. Stir until smooth.
• Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.

CREAMY SPINACH & CHEESE ENCHILADAS

Steps:

• Heat oven to 375° F.
• Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 2 min. Stir in spinach; cook 3 to 4 min. or until heated through, stirring frequently; remove from heat. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
• Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
• Bake 15 to 20 min. or until enchiladas are heated through and cheese is melted.

SPINACH AND CREAM CHEESE ENCHILADAS

Steps:

• Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
• Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
• Place filled tortillas side by side seam side down in casserole dish.
• Bake at 350 degrees for approximately 30 minutes.
• Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
• Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
• Remove enchiladas from oven and cover with sauce mixture serve immediately.