CREAMY CHICKEN ENCHILADA PIZZA
This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
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.
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
CHICKEN ENCHILADA PIZZA!
This is a recipe I got from hosting a Pampered Chef party last year. After everyone at the party loved it, I knew I had to add it into our rotation at home. Great flavors and can be adjusted for personal preference. Plus very easy. Since I don't have every PC item used, I omitted the product names in the actual recipe.
Provided by PtldGrl
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
- Gently press and stretch dough to cover pan.
- Bake pan with pizza dough 10-14 minutes, or until golden brown.
- While dough is baking, coarsely chop onion and jalapeno (remove seeds).
- In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce).
- Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
- Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
- While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.
Nutrition Facts : Calories 101, Fat 3.7, SaturatedFat 1, Cholesterol 39.2, Sodium 35.1, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 14.3
CREAMY CHICKEN ENCHILADAS
Super easy and delicious recipe I got from our neighbor. I just added the peppers for texture and taste.
Provided by rocket_j_dawg
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
- Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
- Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.
Nutrition Facts : Calories 634.1, Fat 29, SaturatedFat 11.9, Cholesterol 97, Sodium 1713.6, Carbohydrate 59.1, Fiber 4.9, Sugar 6.3, Protein 34.3
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
SOUR CREAM EVERYTHING CHICKEN ENCHILADAS
Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website.
Provided by Heather U.
Categories Chicken
Time 1h20m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Wrap tortillas in foil and heat in 350 oven for 10 to 15 minutes or until soft.
- For the Sauce:.
- In a saucepan cook onion, garlic, coriander and pepper in butter or margarine until the onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Remove from heat and stir in 1/2 cup of the monterey cheese.
- For the Filling:.
- Stir 1/2 cup of the sauce into the cooked chicken. Pour another 1/2 cup of the sauce into the bottom of a lightly greased 9 x 13" baking dish. Place about 1/4 cup of filling in the center of each tortilla and place seam side down in the baking dish. Cover with remaining sauce.
- Bake covered for about 35 minutes or until bubbly. Remove foil and add the second 1/2 cup of cheese. Return to oven and bake until cheese has melted, about 5 minutes. If desired sprinkle on black olives, tomatoes and scallions. Let stand 10 minutes. Makes 12 enchiladas (6 servings).
- Notes: Wrapping them individually can be a bit of a hassle. You can instead spread half the tortillas on top of the sauce in the bottom of the pan, spread the filling over those, then spread the remaining tortillas over the top, and pour the sauce over the whole thing. If you elect this method, no need to warm the tortillas before using.
Nutrition Facts : Calories 423.5, Fat 23.2, SaturatedFat 12.4, Cholesterol 83, Sodium 682, Carbohydrate 29.7, Fiber 3.8, Sugar 2, Protein 25
SOUR CREAM & CHICKEN ENCHILADA PIZZA
Steps:
- Preheat oven to 450°F. In a small saucepan combine creamy chicken Verde soup, half of the sour cream, and half of the diced green chili, until heated through.
- Place prepared pizza crust onto an ungreased pizza pan. Spread sauce mixture on top of crust all the way to the edges. (You may have some remaining sauce left over). Top the sauce covered crust with 3/4 of the Kraft Shredded Cheese, cubed chicken breast, and the remainder of the diced green chili. Then finish with topping with the remainder of the shredded cheese.
- Bake for about 12 minutes. Let cool for about 5 minutes and then slice. Top with remaining sour cream (optional).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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CHICKEN ENCHILADA PIZZA - GIMME DELICIOUS FOOD
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Reviews 7Estimated Reading Time 3 minsServings 12Total Time 1 hr 35 mins
- To make the dough: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with olive oil, add the dough and cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
- To make the enchilada sauce: While the pizza dough is rising being preparing the sauce. Whisk the broth or water in a small sauce pan. Add the spices and whisk to combine. Simmer over low heat until the sauce has thicken and reduced by half (about 10-15 minutes).
- To assemble: Preheat oven to 500 degrees F. Grease and flour a medium size (about 12-14 inch) pizza pan. Shape dough on pizza pan. Spread a thick layer of enchilada sauce. Add the chicken and cheese. Top with desired toppings. Bake for 15-20 minutes or until the crust is golden and the cheese is bubbly. Top with fresh cilantro.
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- In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
- In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
- Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
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