3 CHEESE CHICKEN ENCHILADAS
Make and share this 3 Cheese Chicken Enchiladas recipe from Food.com.
Provided by danangela
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 721.4, Fat 49.4, SaturatedFat 28.3, Cholesterol 133.6, Sodium 1745.6, Carbohydrate 40, Fiber 3.1, Sugar 8.7, Protein 29.6
THREE CHEESE CHICKEN ENCHILADAS
Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family's favorite and a frequently requested recipe!
Provided by Laura Bodine
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
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
Make and share this Three Cheese Chicken Enchiladas recipe from Food.com.
Provided by J Bowen
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
THREE CHEESE CHICKEN ENCHILADAS
These are so yummy! I have made several different versions but this base recipe is absolutely great!
Provided by barefootmommawv
Categories One Dish Meal
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 313.2, Fat 16.2, SaturatedFat 7.7, Cholesterol 47, Sodium 628.2, Carbohydrate 25.5, Fiber 1.5, Sugar 1.7, Protein 16
THREE-CHEESE CHICKEN BAKE
This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts :
HOMEMADE CHICKEN CHEESE ENCHILADAS
Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 10
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.
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
THREE CHEESE ENCHILADAS
Yummy, creamy enchiladas. Used to eat these a LOT when I was a veg-head. They are delish! If you want, you can add 2 cups of chopped chicken, but I really don't think they need it!
Provided by Photo Momma
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 590.3, Fat 38, SaturatedFat 22.6, Cholesterol 105.6, Sodium 1586.8, Carbohydrate 35.4, Fiber 4.1, Sugar 6.6, Protein 28.6
THREE CHEESE ENCHILADAS
This easy-to-prepare main dish meal has proven popular with dinner guests of all ages-and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy, just pleasantly flavorful. -Gretchen Mellberg, Hawarden, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Nutrition Facts : Calories 709 calories, Fat 39g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 1306mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
THREE CHEESE ENCHILADAS
Make and share this Three Cheese Enchiladas recipe from Food.com.
Provided by Michelle Bakel
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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THREE-CHEESE CHICKEN ENCHILADAS - PATI JINICH
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5/5 (5)Servings 6Cuisine MexicanCategory Antojos, Main Course
- Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
- One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
- Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
- Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot.
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