Cream Cheese Chicken Enchiladas Recipe 475

CREAMY CHICKEN ENCHILADAS

Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

CHICKEN CREAM CHEESE ENCHILADAS

Chicken Cream Cheese Enchiladas 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.

Provided by Annacia

Categories Chicken

Time 40m

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, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6

CREAM CHEESE CHICKEN ENCHILADAS

Cream Cheese Chicken Enchiladas image

My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Provided by Jaimie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

3 skinless, boneless chicken breasts
2 (8 ounce) packages cream cheese, softened
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 (15 ounce) can petite diced tomatoes, drained
8 green onions, chopped
1 (7 ounce) can diced green chiles
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g

CREAM CHEESE-CHICKEN ENCHILADAS

Cream Cheese-Chicken Enchiladas image

Try our Cream Cheese-Chicken Enchiladas out tonight. Our Cream Cheese-Chicken Enchiladas are a great spicy entrée for a large group.

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 onion, chopped
2 cloves garlic, minced
2 lb. boneless skinless chicken breasts, cooked, shredded (4 cups)
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
3/4 cup TACO BELL® Thick & Chunky Salsa, divided
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 can (4 oz.) chopped green chiles, drained
2 Tbsp. chopped fresh cilantro
2 tsp. ground cumin
2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
8 flour tortillas (9 inch)
1 can (10 oz.) red enchilada sauce

Steps:

Heat oven to 350°F.
Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, Neufchatel, 1/2 cup salsa, sour cream, chiles, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1 cup shredded cheese; mix well.
Spoon about 2/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Combine remaining salsa and enchilada sauce. Top filled tortillas with salsa mixture and shredded cheese.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAMY CHICKEN & CHEESE ENCHILADAS

Creamy Chicken & Cheese Enchiladas image

Yet another favourite recipe from Campbell's Soup. Not authentic, by any means, but easy, yummy, and you already have all the ingredients on hand.

Provided by Swan Valley Tammi

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) can condensed cream of chicken soup (I usually just use cream of mushroom)
1 cup sour cream
1 cup salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
12 (6 inch) flour tortillas (I usually use 6 10-inch tortillas)
1 medium tomatoes, chopped (about 1 cup)
1 green onion, chopped (about 2 tbsp.)

Steps:

Mix soup, sour cream, salsa, and chili powder.
In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
Top with tomato and green onion before serving.

Nutrition Facts : Calories 558.9, Fat 26.9, SaturatedFat 12.2, Cholesterol 75.4, Sodium 1285.2, Carbohydrate 52.6, Fiber 3.9, Sugar 4, Protein 26.7

EASY CREAMY CHICKEN ENCHILADAS

Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories Trusted Brands: Recipes and Tips Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

Ingredients

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

QUICK CREAMY CHICKEN ENCHILADAS

Quick Creamy Chicken Enchiladas image

"I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave," says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2/3 cup condensed cream of chicken soup, undiluted
2/3 cup sour cream
2 cups shredded cooked chicken breast
1/2 cup shredded Monterey Jack cheese, divided
4 flour tortillas (6 inches), warmed

Steps:

In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray. , Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 18-22 minutes or until heated through.

Nutrition Facts : Calories 658 calories, Fat 28g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 1370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 62g protein.

CREAMY CHICKEN ENCHILADAS

Creamy Chicken Enchiladas image

Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped fresh cilantro, divided
12 flour tortillas (6 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa

Steps:

Heat oven to 350°F.
Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

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From cookingforkeeps.com

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CREAMY CHICKEN ENCHILADAS | HOMEMADE ENCHILADAS - GOOD CHEAP …

2014-11-03 Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Add oil to a small skillet to a depth of about an inch. Heat over medium heat until the oil starts to shimmer. Fry the tortillas in the hot oil for 30 to 45 seconds each, turning once with tongs.
From goodcheapeats.com

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