CREAMY CHEESE CHICKEN ENCHILADAS RECIPES
CREAMY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
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 2 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, FatContent 38g fat (18g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 1392mg sodium, CarbohydrateContent 37g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 37g protein.
CREAMY CHICKEN ENCHILADAS RECIPE - PILLSBURY.COM
This might just be our favorite chicken enchilada recipe. It’s so easy—you need just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. And of course, it’s finished with a bunch of ooey, gooey cheese. With only 25 minutes of prep time, these quick creamy chicken enchiladas will be your new favorite way to prepare and eat enchiladas.
Provided by Gerry Speirs
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. Simmer 1 to 2 minutes or until thickened. Remove from heat. Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread 1/2 cup of the sauce evenly in bottom of baking dish.
- Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.
- Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.
- Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).
Nutrition Facts : Calories 430 , CarbohydrateContent 23 g, CholesterolContent 95 mg, FatContent 3 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 15 g, ServingSize 1 Enchilada, SodiumContent 630 mg, SugarContent 1 g, TransFatContent 1/2 g
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