CHICKEN ENCHILADAS WITH CREAM CHEESE
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
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
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.
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
TURKEY PECAN ENCHILADAS
I got this recipe from a friend, and I've often served it at church potlucks. There are never leftovers! It's nice because it's creamy, just a little spicy and unusual. -Cathy Huppe, Georgetown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside. , In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans. , Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CREAMY CHICKEN RED ENCHILADAS
Watch this video on how to make red enchiladas! These Creamy Chicken Red Enchiladas are the cheesiest, creamiest and yummiest you've ever had.
Provided by My Food and Family
Categories Casseroles
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
- Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
- Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.
Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
RED ENCHILADAS WITH CREAM CHEESE AND PECAN FILLING
Steps:
- TO MAKE SAUCE: In a shallow saucepan whose diameter is larger than a tortilla, combine the canned red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat. TO ASSEMBLE ENCHILADAS: Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.
CHEESE ENCHILADAS IN YUMMY RED SAUCE
This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce.
Provided by Pellerin
Categories One Dish Meal
Time 45m
Yield 8-10 enchiladas, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- SAUCE:.
- Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
- ENCHILADAS:.
- Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
- Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
- Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
- For Vegetarian option use Vegetable broth.
Nutrition Facts : Calories 590.2, Fat 35.9, SaturatedFat 18.7, Cholesterol 72.7, Sodium 2247.9, Carbohydrate 42.8, Fiber 6.4, Sugar 10.7, Protein 28.9
RED CHILE ENCHILADAS WITH CHEESE AND VEGETABLES
Make and share this Red Chile Enchiladas With Cheese and Vegetables recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- On a hot cast iron skilled or griddle toast the chiles until they crackle and change color.
- Place in a bowl and"just cover" with boiling water.
- Weigh down with a small plate to keep submerged, and soak for at least 1 hour.
- Place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth.
- Strain through a medium mesh sieve.
- Season with salt and sugar.
- Add more broth if needed to make it the consistency of a tomato sauce.
- Place the Potato's and Carrots in a medium saucepan, cover with water and add the vinegar and salt.
- Simmer over medium until tender, about 15 minutes, then drain and set aside.
- Core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. Set aside.
- 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center.
- Heat 3 Tbsp oil in a large skillet.
- When hot dip each tortilla into the sauce, then lay in the oil.
- Fry for 20 seconds, flip and fry for another 20 seconds on the other side.
- Remove and drain.
- Repeat.
- Add a little more oil to the pan and scoop in the potatoes and carrots along with 2-3 Tbsp of the left over sauce.
- Stir frequently until the vegetables are warm, around 4 minutes.
- Place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables.
- Top with the onion rings, cheese, remaining sauce and serve.
- For Vegetarian use only the vegetable broth.
Nutrition Facts : Calories 567.1, Fat 29, SaturatedFat 3.9, Sodium 1928.2, Carbohydrate 70, Fiber 14.9, Sugar 7.9, Protein 12.9
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- Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.
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