Simple Cream Cheese Chicken Enchiladas Food

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.

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.

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.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
• Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
• Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
• Remove from heat; stir in sour cream and green chilies.
• Pour sauce evenly over enchiladas.
• Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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.

CREAM CHEESE CHICKEN ENCHILADAS

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.

CREAM CHEESE-CHICKEN ENCHILADAS

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.

CHICKEN-CREAM CHEESE ENCHILADAS

Steps:

• Cook the chicken and the Italian dressing mix in the crockpot.
• Shred or cube the cooked chicken.
• Preheat the oven to 400 degrees.
• Spray a 9 x 13 pan with cooking spray.
• Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
• Soften the tortillas using oil, broth, or whatever method you prefer.
• Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
• Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas.
• Top with shredded cheese.
• Bake at 400 degrees for 20 minutes, or until it bubbles.

CREAM CHEESE CHICKEN ENCHILADAS

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.

SIMPLE CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a large skillet melt the butter over medium heat.
• Sautee the onions, mushrooms, and bell pepper until softened, 10-15 minutes.
• Add in the cream cheese, sour cream, chili powder, cumin, and 3/4 cup of shredded cheddar cheese.
• Heat until all the cheeses are completely melted.
• Combine in the shredded chicken.
• Coat a baking dish with cooking spray.
• Scoop a large spoonful of the chicken mixture into the center of a tortilla, roll, and place it seam side down into the baking dish.
• Repeat until you are out of the chicken mixture, tortillas, or room in your dish.
• Pour enchilada sauce over the top of the enchiladas (I like to make half with red sauce and half with green sauce).
• Cover with the remaining cheese.
• Bake at 350 degrees for 20-25 minutes, uncovered.