HOW TO MAKE 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

EASY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

Easy Chicken Enchiladas Recipe: How to Make It image

This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1394mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 34g protein.

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