GREEN CHICKEN 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

GREEN CHICKEN ENCHILADAS RECIPE | ALLRECIPES

Green Chicken Enchiladas Recipe | Allrecipes image

Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.

Provided by AMeyer

Categories Mexican Recipes

Total Time 13 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 enchiladas

Number Of Ingredients 8

Ingredients

cooking spray (such as Pam®)
6 whole wheat tortillas
1 (10.75 ounce) can cream of mushroom soup
½ (16 ounce) jar green taco sauce
1 (4 ounce) can chopped green chilies
2 green onions, chopped
3 roasted skinless chicken breasts, shredded
1 cup shredded Cheddar cheese

Steps:

Prepare a 13x9-inch baking dish with cooking spray.
Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 609.8 calories, CarbohydrateContent 67.6 g, CholesterolContent 112.6 mg, FatContent 22.9 g, FiberContent 5.7 g, ProteinContent 45.9 g, SaturatedFatContent 10.4 g, SodiumContent 2302.7 mg, SugarContent 3.1 g

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