BUFFALO CHICKEN ENCHILADAS RECIPE RECIPES

EASY CHICKEN ENCHILADAS RECIPE | ALLRECIPES

Easy Chicken Enchiladas Recipe | Allrecipes image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories Mexican Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, CarbohydrateContent 32.8 g, CholesterolContent 119.6 mg, FatContent 34.1 g, FiberContent 5.1 g, ProteinContent 32.6 g, SaturatedFatContent 20.1 g, SodiumContent 1166 mg, SugarContent 2.2 g

CREAM CHEESE CHICKEN ENCHILADAS RECIPE | ALLRECIPES

Cream Cheese Chicken Enchiladas Recipe | Allrecipes image

My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Provided by Jaimie

Categories Chicken Breasts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 enchiladas

Number Of Ingredients 14

Ingredients

3 skinless, boneless chicken breasts
2 (8 ounce) packages cream cheese, softened
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 (15 ounce) can petite diced tomatoes, drained
8 green onions, chopped
1 (7 ounce) can diced green chiles
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

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, CarbohydrateContent 50.1 g, CholesterolContent 90.6 mg, FatContent 31 g, FiberContent 4.1 g, ProteinContent 23.9 g, SaturatedFatContent 16.5 g, SodiumContent 1672 mg, SugarContent 4.1 g

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