EASY CREAMY CHICKEN ENCHILADAS RECIPES

Name: Easy Creamy Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings.
Cuisine: North America, Mexican
Ingredients: 1 tablespoon vegetable oil; 1 small onion, chopped; 1 small green pepper, chopped; 1 jalapeno pepper, seeded and chopped; 5-1/2 cups cubed cooked chicken; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 3 cups chicken broth; 1 to 2 tablespoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon white pepper; 1 cup sour cream; 12 flour tortillas (8 inches); 1-1/2 cups shredded Monterey Jack cheese; Optional: Fresh cilantro leaves and sliced jalapeno

EASY CREAMY CHICKEN ENCHILADAS RECIPE: HOW TO MAK…

Easy Creamy Chicken Enchiladas Recipe: How to Mak… image

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. —Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups shredded Monterey Jack cheese
Optional: Fresh cilantro leaves and sliced jalapeno

Steps:

Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from the heat; set aside. , In a small saucepan, melt butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture. , Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, until sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10. If desired, garnish with cilantro and jalapeno slices.

Nutrition Facts : Calories 1048 calories, FatContent 52g fat (23g saturated fat), CholesterolContent 225mg cholesterol, SodiumContent 1979mg sodium, CarbohydrateContent 76g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 67g protein.

EASY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROC…

Easy Creamy Chicken Enchiladas Recipe - BettyCroc… image

This enchilada dish is sure to be a new family favorite. It’s simple to put together and perfect for leftovers — if you’re lucky enough to have any!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 6

Ingredients

1 can (10 oz) Old El Paso™ red enchilada sauce
2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (8 oz) cream cheese, cut into 1/2-inch cubes
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 590 , CarbohydrateContent 33 g, CholesterolContent 155 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 19 g, ServingSize 2 Enchiladas, SodiumContent 1650 mg, SugarContent 2 g, TransFatContent 2 g

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