CREAMY CHICKEN ENCHILADA RECIPE RECIPES

Name: Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 1 package (8 ounces) cream cheese, softened; 2 tablespoons water; 2 teaspoons onion powder; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 5 cups diced cooked chicken; 20 flour tortillas (6 inches), room temperature; 2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted; 2 cups sour cream; 1 cup 2% milk; 2 cans (4 ounces each) chopped green chiles; 2 cups shredded cheddar cheese

CREAMY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

Creamy Chicken Enchiladas Recipe: How to Make It image

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

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

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.

CHICKEN ENCHILADA BAKE RECIPE: HOW TO MAKE IT

Chicken Enchilada Bake Recipe: How to Make It image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 32g protein.

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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.
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Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).

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Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).

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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
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Dinner
Cuisine North America, Mexican
Calories 651 calories per serving

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.

See details

CHICKEN ENCHILADA BAKE RECIPE: HOW TO MAKE IT

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 428 calories per serving

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

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