Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream cheese chicken enchiladas. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cream Cheese Chicken Enchiladas is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cream Cheese Chicken Enchiladas is something that I have loved my whole life.
These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Take a creamy trip to Mexico in your own kitchen! Cheese - who doesn't love it and how delicious it really becomes when it's all melted and gooey?
To begin with this recipe, we must prepare a few components. You can cook cream cheese chicken enchiladas using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cream Cheese Chicken Enchiladas:
- Make ready 10 oz red enchilada sauce
- Get 10 corn tortillas (6 inch)
- Make ready 1 1/2 lb Chicken breast (boneless and skinless)
- Take 1 jalapeño
- Take 1 red bell pepper, small
- Make ready 4 oz cream cheese
- Take 8 oz shredded Mexican blend cheese, divided
- Make ready Seasoning
- Take 1 1/2 tsp Salt
- Take 1/2 tsp black pepper
- Make ready 1 tsp Onion powder
- Get 1/4 tsp cayenne pepper
- Make ready 1 tbsp cumin
These cream cheese chicken enchiladas come from my friend Deborah at Taste and Tell. She makes some delicious food and these enchiladas don't disappoint! I hope you'll give these a try and let me know what you think! You should try my chicken enchilada casserole too!
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!
Pour enchilada sauce over the rolled tortillas. 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! Creamy Chicken Enchiladas have creamy shredded chicken filling is combined with cheese and a sour cream green chile sauce. Everything is rolled up into corn tortillas, topped with more cheese and baked until bubbly!
So that’s going to wrap this up with this exceptional food cream cheese chicken enchiladas recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
