ENCHILADAS WITH CREAM CHEESE 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 WITH CREAM OF CHICKEN SOUP RECIPE: HOW ...

Chicken Enchiladas with Cream of Chicken Soup Recipe: How ... image

A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 11

Ingredients

3 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
Pico de gallo, optional

Steps:

In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts : Calories 663 calories, FatContent 39g fat (23g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 1160mg sodium, CarbohydrateContent 39g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 35g protein.

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