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Recipe: 2021 Cream Cheese Chicken Enchiladas

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Cream Cheese Chicken Enchiladas. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. My daughter has the best cream cheese chicken enchiladas recipe I've ever tried. So many guests wanted the recipe, we sent it out with our Christmas cards.

Cream Cheese Chicken Enchiladas You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream. Pour enchilada sauce over the rolled tortillas. These cream cheese chicken enchiladas come from my friend Deborah at Taste and Tell. You can cook Cream Cheese Chicken Enchiladas using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Cream Cheese Chicken Enchiladas

  1. Prepare 10 oz of red enchilada sauce.
  2. Prepare 10 of corn tortillas (6 inch).
  3. It's 1 1/2 lb of Chicken breast (boneless and skinless).
  4. You need 1 of jalapeño.
  5. You need 1 of red bell pepper, small.
  6. You need 4 oz of cream cheese.
  7. You need 8 oz of shredded Mexican blend cheese, divided.
  8. It's of Seasoning.
  9. It's 1 1/2 tsp of Salt.
  10. It's 1/2 tsp of black pepper.
  11. It's 1 tsp of Onion powder.
  12. It's 1/4 tsp of cayenne pepper.
  13. It's 1 tbsp of cumin.

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! Our Chicken Enchilada recipe is delicious and super cheesy.

Cream Cheese Chicken Enchiladas step by step

  1. Pre heat oven to 350.
  2. 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..
  3. While chicken is cooking, dice peppers..
  4. Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan..
  5. When chicken is done, remove from pot and shred. (The easiest way to shred is with stand mixer on low using the paddle attachment.).
  6. Add cheeses and peppers to the chicken and combine. (Reserve 2 ounces of the shredded cheese for topping the enchiladas.).
  7. Add spices and stir to distribute evenly..
  8. 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..
  9. 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..
  10. 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..
  11. Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top..
  12. Place pan in pre heated oven and bake for 12 - 15 minutes. Serve hot will chips and salsa!.

This easy dinner can be made using leftover chicken, cream of chicken soup, sour Then, substitute Mexican blend cheese for the Monterey Jack cheese. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have some leftover cooked chicken.

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