Three Cheese Chicken Enchiladas Recipes
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
- Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
THREE CHEESE ENCHILADAS
This easy-to-prepare main dish meal has proven popular with dinner guests of all ages-and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy, just pleasantly flavorful. -Gretchen Mellberg, Hawarden, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Nutrition Facts : Calories 709 calories, Fat 39g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 1306mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
THREE CHEESE CHICKEN ENCHILADAS
Make and share this Three Cheese Chicken Enchiladas recipe from Food.com.
Provided by J Bowen
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven the 350*.
- In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions.
- Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down.
- Cover with the remaining enchilada sauce. Bake for 25 minutes.
- Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.
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- In a small skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add in one tortilla at a time and fry for 10-20 seconds to soften. Make sure to take the tortillas out before they crisp, you just want them to be pliable. Set on a paper towel lined plate or baking sheet to absorb excess oil.
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- Wrap tortillas in a damp paper towel and microwave for 15 seconds. This will help soften the tortillas so they roll without cracking as much.
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- Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
- One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
- Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
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- In a large mixing bowl, beat together cream cheese, sour cream, and tomatoes and green chiles until smooth.
- Grab about a handful (1/2 cup) of each cheese and set aside. Then add chili powder, cumin, onion, cilantro, and the remaining cheese to the bowl and stir to incorporate.
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