Recipe: Perfect Cream Cheese Chicken Enchiladas

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. Your family will love this dish of creamy chicken breast meat and green chili enchiladas baked with cheese. All Reviews for Jalapeno 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. Want to transform leftover chicken into something fabulous? You can have Cream Cheese Chicken Enchiladas using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Cream Cheese Chicken Enchiladas

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

Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love. These cream cheese chicken enchiladas come from my friend Deborah at Taste and Tell. 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!

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!.

You should try my chicken enchilada casserole too! Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have some leftover cooked chicken. These chicken enchiladas with cream cheese will be perfect for your dinner. You can make these up in very little time, and they taste great.

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