Chicken Cream Cheese Enchiladas Joann Recipes

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.

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.

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.

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

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.

Steps:

• Combine Goya, Chili Powder,Onion Powder, garlic Powder,Cumin, Salt and Pepper Rub on Chicken Thighs.
• Place Seasoned Chicken Thighs in a medium high Heated pan coated with 2 Tsp Corn Oil.Pour 1 cup of Chicken Stock in pan with your Chicken, add more Chicken Stock gradually as needed.
• Meanwhile pour the Corn Oil in small sauce pan,Heat on medium high heat, Dredge Tortillas in hot oil for 1 or two seconds, place on a plate covered with Paper Towels.Allow to cool.
• Once Chicken is cooked remove Chicken and Shred apart.Save the juices from your pan, Add Cream Cheese to pan with juices allow to simmer until melted and well mixed.If to thick add more chicken stock or water to loosen.
• Preheat oven to 375.
• Fill tortillas with shredded chicken, spoon a Generous amount of Cream Cheese sauce over roll tightly and Place on Baking sheet or Pizza pan,.
• When finished top with Hatch Green Enchilada Sauce and Mont.Jack Cheese.
• Bake uncovered for 20-25 minutes or until cheese is melted.

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, Neufchatel, 1/2 cup salsa, sour cream, chiles, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1 cup shredded cheese; mix well.
• Spoon about 2/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Combine remaining salsa and enchilada sauce. Top filled tortillas with salsa mixture and shredded cheese.
• Bake 20 to 25 min. or until heated through.

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.

Steps:

• Rinse chicken and pat dry.
• Cook in water to cover in saucepan until tender.
• Drain, reserving 1 1/2 cups broth.
• Cool and chop chicken.
• Saute onion in margarine in skillet.
• Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
• Microwave tortillas on HIGH for 1 minute or until softened.
• Spoon chicken mixture onto tortillas.
• Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
• Melt 1/4 butter in saucepan.
• Blend flour into butter.
• Stir in reserved broth.
• Cook until thickened and bubbly, stirring constantly.
• Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
• Pour over enchiladas.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
• Bake just until cheese melts.