Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cream cheese chicken enchiladas. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Repeat with remaining tortillas and filling. 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.
Cream Cheese Chicken Enchiladas is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Cream Cheese Chicken Enchiladas is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook cream cheese chicken enchiladas using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Cream Cheese Chicken Enchiladas:
- Get 10 oz red enchilada sauce
- Make ready 10 corn tortillas (6 inch)
- Prepare 1 1/2 lb Chicken breast (boneless and skinless)
- Prepare 1 jalapeño
- Take 1 red bell pepper, small
- Prepare 4 oz cream cheese
- Prepare 8 oz shredded Mexican blend cheese, divided
- Make ready Seasoning
- Take 1 1/2 tsp Salt
- Take 1/2 tsp black pepper
- Take 1 tsp Onion powder
- Take 1/4 tsp cayenne pepper
- Make ready 1 tbsp cumin
In a medium bowl, mix together the cream cheese and sour cream. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. The Best Philadelphia Cream Cheese Enchiladas Recipes on Yummly
Instructions to make Cream Cheese Chicken Enchiladas:
- Pre heat oven to 350
- In a large stock pot, bring a quart of water to a boil over high heat. Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165°F.
- While chicken is cooking, dice peppers.
- Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.
- When chicken is done, remove from pot and shred. (The easiest way to shred is with stand mixer on low using the paddle attachment.)
- Add cheeses and peppers to the chicken and combine. (Reserve 2 ounces of the shredded cheese for topping the enchiladas.)
- Add spices and stir to distribute evenly.
- Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds. This softens the tortillas and prevents them from breaking during preparation.
- Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla. Roll and place in the pan.
- Repeat until chicken mixture is evenly distributed among each of the tortillas. Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.
- Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.
- Place pan in pre heated oven and bake for 12 - 15 minutes. Serve hot will chips and salsa!
Rotisserie Chicken Cream Cheese Enchilada, Portobello Mushrooms Stuffed With Yellow Zucchini, Chorizo, and Philadelphia Cream Cheese, Smoked Salmon Rolls With Shrimp And Cucumber Cream Cheese Chicken Enchiladas are so quick & easy! Flour tortillas rolled up with a creamy chicken filling. Smother it in a creamy enchilada sauce and shredded cheese. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce.
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