CHEESY CREAMY CHICKEN ENCHILADAS
These Cheesy Creamy Chicken Enchiladas make for a quick and filling weeknight meal that the entire family will love it!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 55m
Number Of Ingredients 23
Steps:
- Heat oven to 350°F and adjust oven rack to middle position.
- Spray a 9x13-inch casserole dish with nonstick cooking spray.
- Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
- In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
- pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
- In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
- Add the remaining can of green chilies with juice.
- Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
- Taste and, if desired, season with salt and pepper.
- Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
- Pour the cheese mixture over the tortillas and top with additional shredded cheese.
- Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
- Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 561 kcal, Carbohydrate 31 g, Protein 26 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 794 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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
CREAMY, CHEESY CHICKEN ENCHILLADAS
found this online and have tweaked it over the years to make it super good. Bring it to pot lucks, or when you visit friends. This is a family fav and everyone always wants the recipe.
Provided by Christina Schultz
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. Chop chicken breasts into bite size chunks. Wash hands and set aside. In a saucepan on med-hi, add3?4 of the picante sauce and reserve the rest, add taco seasoning then mix. Now add the softened cream cheese and mix, then add chicken chunks and COVER, stirring constanly, removing from heat when doing so.(sauce will splatter!!). Let cook about 8-10 mins
- 2. Preheat oven to 375 degrees. Spoon chicken mixture into tortillas, roll and place inside a baking dish seam side down.
- 3. sprinkle tops of enchiladas with reserved sauce, If you like spicy, use hot sauce (keeps tortillas from drying out) and sprinkle with desired amount of cheese.
- 4. Place in the oven until cheese is melted and bubbly. About 8-10 mins (No one in my house waits for them to cool down) PLate up and dig in!! The rice can be added as a filler in case the mixture is a little too watery/runny. But its not neccesary, I found a good quality cream cheese is the key. Philadelphia brand isnt as good anymore. I bought a farm brand from Costco and no problems.
SIMPLE CREAMY CHICKEN ENCHILADAS
This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. -Melissa Rogers, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 828 calories, Fat 40g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 1738mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 7g fiber), Protein 42g protein.
CREAMY CHEESY CHICKEN ENCHILADAS
I adapted this from a recipe I saw on TV many years ago, which used egg and sour cream as the filling. This is a big family favourite, which is easily adapted by adjusting the heat of the enchilada sauce (I like to use Texas Red Enchilada Sauce #42094)
Provided by Dottygumdrop
Categories Chicken Breast
Time 55m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.
- Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.
- Preheat the oven to 200C/400°F.
- Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish.
- Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.
- Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.
- Place the dish in the oven for 25-30 minutes until enchiladas are done.
CREAMY CHEESY CHICKEN ENCHILADAS
This recipe was given to me over 20 years ago by a very dear friend. I am not a huge fan of Mexican food but I love this dish! Definitely NOT low calorie.
Provided by Adie264
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Grease a 13x9" baking dish.
- Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
- Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
- Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
- Garnish with green onionn and tomato.
Nutrition Facts : Calories 927.3, Fat 62.1, SaturatedFat 36.7, Cholesterol 234.1, Sodium 1101.8, Carbohydrate 31.7, Fiber 4.5, Sugar 5.2, Protein 61.7
CREAMY CHICKEN ENCHILADAS
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
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.
CHEESY & CREAMY CHICKEN ENCHILADAS
Hearty, Creamy and Cheesy Goodness! I love this dish but one thing that I omit myself from using is corn tortillas. I don't like the grainy taste of them when I make enchiladas, so I use flour tortillas instead. I add mushrooms but you can easily omit that. This recipes is also good if you would like to do a seafood version. ...
Provided by Annamaria Settanni McDonald
Categories Tacos & Burritos
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Heat 1 tablespoon oil in separate skillet over medium heat. Add onions, mushrooms and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
- 2. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
- 3. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
- 4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro
- 5. SERVE WITH: Rice A Roni Spanish Rice as a side and/or heated refried beans topped with cheese.
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