INSTANT POT® CREAM CHEESE SHREDDED CHICKEN RECIPE | ALLRECIPES
Yummy. Serve the shredded chicken over pasta.
Provided by norma d
Categories Meat and Poultry Chicken Breast
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine chicken breasts, chicken broth, cream of chicken soup, cream cheese, and dressing mix in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Seal vent. Select Poultry or Meat setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally according to manufacturer's instructions, about 5 minutes. Release any remaining pressure by opening the vent. Unlock and remove the lid. Transfer chicken to a cutting board and shred using 2 forks. Mix back into the sauce.
Nutrition Facts : Calories 407.2 calories, CarbohydrateContent 10 g, CholesterolContent 132.7 mg, FatContent 26.9 g, ProteinContent 29.9 g, SaturatedFatContent 14.4 g, SodiumContent 1859.4 mg, SugarContent 3.3 g
CREAM CHEESE CHICKEN ENCHILADAS RECIPE | ALLRECIPES
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
Provided by Jaimie
Categories Meat and Poultry Chicken Breast
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 enchiladas
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, 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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CREAM CHEESE CHICKEN ENCHILADAS - BIGOVEN.COM
From bigoven.com
Reviews 4.9
Total Time 30 minutes
Cuisine not set
Calories 413 calories per serving
- "Directions: 1.Preheat the oven to 325 degrees. Spray a 9X13 dish with cooking spray. 2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. 3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. 4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish. 5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve"
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