Elycees Freezer Creamy Chicken Enchiladas Recipes

CREAMY CHICKEN ENCHILADAS

Creamy Chicken Enchiladas image

This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house.

Provided by Holly Nilsson

Time 1h30m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion (finely diced)
1 poblano pepper (or ½ green pepper)
2 cloves garlic (minced)
4 ounces cream cheese (softened)
4 ounces mild green chiles (undrained)
½ teaspoon cumin
2 cups cooked chicken (shredded)
¾ cup sour cream (divided)
2 cups green enchilada sauce (divided)
1 ½ cup monterey jack cheese
¼ cup cilantro (finely chopped, optional)
10 corn tortillas (6" (or flour tortillas))

Steps:

Preheat oven to 350°F.
Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
Top with remaining enchilada sauce and cheese.
Bake 20-25 minutes uncovered. Rest 10 minutes before serving.

Nutrition Facts : Calories 583 kcal, Carbohydrate 38 g, Protein 33 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 121 mg, Sodium 1257 mg, Fiber 6 g, Sugar 11 g, ServingSize 2 enchiladas

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

Ingredients

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.

SIMPLE CREAMY CHICKEN ENCHILADAS

Simple Creamy Chicken Enchiladas image

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

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
5 cups shredded rotisserie chicken
1 package (8 ounces) cream cheese, cubed and softened
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend

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.

ELYCEE'S FREEZER CREAMY CHICKEN ENCHILADAS

Elycee's Freezer Creamy Chicken Enchiladas image

Make and share this Elycee's Freezer Creamy Chicken Enchiladas recipe from Food.com.

Provided by Salt Lake Meal Swap

Categories Breads

Time 1h

Yield 12 Enchiladas, 8 serving(s)

Number Of Ingredients 9

Ingredients

468 g small bag flour tortillas or 12 flour tortillas
2 (10 3/4 ounce) cans cream of chicken soup
2 cups grated cheddar cheese
1 bunch chopped green onion
2 cups cooked chicken, cubed
1 cup sour cream
4 ounces drained mushrooms
4 ounces green chilies, chopped (optional)
1/2 cup milk

Steps:

Combine chicken, 1 can Cream of Chicken soup, cheese, sour cream, chilies, and mushrooms. Mix well.
On clean surface spread out all your tortiallas. Put 2 Tablespoons of the mixture in each soft shell and roll the shell. Place the tortillas with the seam down on a pan. Flash freeze tortillas. Then place tortillas in a gallon zipy bag. Send to swap with a can of cream of chicken soup.
To serve: Thaw. Mix 1 can of cream of chicken soup with 1/2 c milk. Mix well. Pour this mixture over the top if the tortillas.
To bake: cover with tinfoil and bake at 350* for 30 minutes.
To microwave: cover with seran wrap and microwave until warm through.
Optional: top with cheese 10 minute before done with baking.

Nutrition Facts : Calories 431.4, Fat 25.5, SaturatedFat 12.6, Cholesterol 76.8, Sodium 955, Carbohydrate 27.8, Fiber 1.6, Sugar 1.9, Protein 22.7

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