Hi, I’m Marie. Today, I will show you a way to make cream cheese chicken enchiladas recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cream Cheese Chicken Enchiladas Recipe
Cream Cheese Chicken Enchiladas is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Cream Cheese Chicken Enchiladas is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Take 10 oz red enchilada sauce
- Prepare 10 corn tortillas (6 inch)
- Get 1 1/2 lb Chicken breast (boneless and skinless)
- Take 1 jalapeño
- Make ready 1 red bell pepper, small
- Make ready 4 oz cream cheese
- Prepare 8 oz shredded Mexican blend cheese, divided
- Make ready Seasoning
- Get 1 1/2 tsp Salt
- Prepare 1/2 tsp black pepper
- Prepare 1 tsp Onion powder
- Get 1/4 tsp cayenne pepper
- Get 1 tbsp cumin
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!
So that’s going to wrap this up for this distinctive dish cream cheese chicken enchiladas recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
