Chicken Cream Cheese Enchiladas Recipes

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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

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.

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

CHICKEN-CREAM CHEESE ENCHILADAS



Chicken-Cream Cheese Enchiladas image

These are rather different enchiladas; my family loves them. They are kind of messy to make, but worth it.

Provided by JohnsCutie

Categories     Chicken Breast

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

12 corn tortillas
4 -5 boneless skinless chicken breasts
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Italian salad dressing mix (I don't really know the size, but it made me put something)
1 dash salt
1 teaspoon black pepper
1 onion, minced
1 bunch cilantro or 1 tablespoon dried cilantro
1 (10 1/2 ounce) can cream of chicken soup (or with herbs)
1 (10 1/2 ounce) can campbells creamy chicken verde soup
1 cup half-and-half cream
1 cup chopped green chili (optional)
8 ounces shredded monterey jack cheese

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.

Nutrition Facts : Calories 578.9, Fat 35.2, SaturatedFat 20.1, Cholesterol 141.8, Sodium 769.8, Carbohydrate 30.3, Fiber 3.5, Sugar 1.9, Protein 36.2

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

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