BAKED CHICKEN AND CHEESE ENCHILADAS
Got some leftover chicken? Make tonight Family Enchilada Night! Get out the cheese and corn and get the fiesta started with this cheesy bake.
Provided by My Food and Family
Categories Home
Time 40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix Neufchatel and sour cream in medium bowl until blended. Stir in 1/2 cup each salsa and shredded cheese. Add chicken, corn, cumin and red pepper; mix well.
- Pour 1 cup of the remaining salsa into 13x9-inch baking dish sprayed with cooking spray. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in baking dish; top with remaining salsa and shredded cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
- Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
- Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
- Bake 20 to 25 minutes or until cheese is melted.
BAKED CHICKEN ENCHILADAS
Roll a cheesy chicken mixture up in whole wheat tortillas in this Baked Chicken Enchiladas recipe. Top this delicious recipe with still more cheese in this easy-to-make baked chicken enchiladas dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven 375°F.
- Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
- Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture. Spoon 1/4 cup down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining cream cheese mixture and shredded cheese.
- Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
Nutrition Facts : Calories 560, Fat 32 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1580 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 30 g
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CREAM CHEESE CHICKEN ENCHILADAS
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
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
BAKED CHICKEN CHEESE ENCHILADAS
Make and share this Baked Chicken Cheese Enchiladas recipe from Food.com.
Provided by chesser
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, mix cream cheese and sour cream. Stir in 1/2 cup of enchilada sauce. Stir in 1 cup of grated cheese. In a second bowl, toss shredded chicken, corn cumin, oregano, cayenne, salt and pepper. Add chicken mixture to cheese mixture and stir to combine. Spread 1/2 cup of enchilada sauce over bottom of baking dish. Place about 1/3 cup filling on each tortilla, roll up and transfer to baking dish with seam side down. Pour remaining enchilada sauce over enchiladas, spreading to coat. Sprinkle remaining cheese over top. Bake for 20 - 25 minutes until hot and bubbly.
Nutrition Facts : Calories 499.5, Fat 26.9, SaturatedFat 13.1, Cholesterol 99.6, Sodium 537.6, Carbohydrate 33.9, Fiber 4.4, Sugar 1.1, Protein 31.9
CHEESE AND CHICKEN ENCHILADAS
Believe me, I am not much of Mexican food eater. But this dish is fantastic! And it may be because it doesn't have a lot of the "authentic" ingredients that a lot of other enchiladas do. But, every time I serve them, I get rave reviews!
Provided by jkoch960
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
- Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
- Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
- Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
- Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
- Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
- Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.
BAKED CHICKEN ENCHILADAS
These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.-Elaine Anderson, Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.
Nutrition Facts : Calories 505 calories, Fat 25g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 1799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
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