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Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas

Before you jump to Cream Cheese Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

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We hope you got benefit from reading it, now let’s go back to cream cheese chicken enchiladas recipe. To make cream cheese chicken enchiladas you need 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Cream Cheese Chicken Enchiladas:
  1. You need 10 oz red enchilada sauce
  2. Take 10 corn tortillas (6 inch)
  3. Take 1 1/2 lb Chicken breast (boneless and skinless)
  4. Use 1 jalapeño
  5. Prepare 1 red bell pepper, small
  6. Provide 4 oz cream cheese
  7. You need 8 oz shredded Mexican blend cheese, divided
  8. Get Seasoning
  9. Prepare 1 1/2 tsp Salt
  10. Get 1/2 tsp black pepper
  11. You need 1 tsp Onion powder
  12. Take 1/4 tsp cayenne pepper
  13. You need 1 tbsp cumin
Instructions to make Cream Cheese Chicken Enchiladas:
  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!

Red chili enchilada sauce coats the enchiladas and gooey cheese tops it all off! In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese.

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