CREAM CHEESE CHICKEN ENCHILADAS RECIPE RECIPES

Name: Chicken Cream Cheese Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 2 cups of pre-cooked rotisserie chicken (or any leftover chicken); 1 (8 ounce) package cream cheese, cubed (low fat is fine); 1/2 cup sour cream (fat free ok); 1 tablespoon finely chopped onion; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1 1/2 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind); 1 (4 ounce) can green chilies; 8 -10 flour tortillas (corn tortillas also work well); 1 (20 ounce) can enchilada sauce (red or green)

CHICKEN CREAM CHEESE ENCHILADAS RECIPE - FOOD.COM

Chicken Cream Cheese Enchiladas Recipe - Food.com image

This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
1 (8 ounce) package cream cheese, cubed (low fat is fine)
1/2 cup sour cream (fat free ok)
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
1 (4 ounce) can green chilies
8 -10 flour tortillas (corn tortillas also work well)
1 (20 ounce) can enchilada sauce (red or green)

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.

Nutrition Facts : Calories 254, FatContent 15, SaturatedFatContent 7.7, CholesterolContent 38.7, SodiumContent 912, CarbohydrateContent 24.5, FiberContent 2.4, SugarContent 7.5, ProteinContent 6

CHICKEN ENCHILADAS SUIZAS RECIPE | ALLRECIPES

Chicken Enchiladas Suizas Recipe | Allrecipes image

I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.

Provided by Molly

Categories Chicken Enchiladas

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 skinless, boneless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 cup green salsa
1 cup chopped fresh cilantro
4 teaspoons ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
12 (7 inch) flour tortillas
10 ounces shredded Monterey Jack cheese
1 cup whipping cream
½ cup chicken broth

Steps:

Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 992.3 calories, CarbohydrateContent 62.8 g, CholesterolContent 218.2 mg, FatContent 54.7 g, FiberContent 5 g, ProteinContent 60.3 g, SaturatedFatContent 31.1 g, SodiumContent 1466.9 mg, SugarContent 5 g

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