How To make Chicken Enchildas with Cheese
Ingredients
2
cups
chicken, cooked and shredded
2
tablespoons
olive oil
1
clove
garlic, crushed
16
ounces
tomato sauce
4
teaspoons
salt
4
teaspoons
sugar
1
whole
jalapeno pepper, canned or fresh
3
cups
heavy cream
5
cubes
chicken bouillion
1/3
cup
olive oil
12
each
corn tortillas
1/2
cup
cheese, monterrey jack, grated
1
large
onion, chopped
Directions:
Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and
peppers. Cover and simmer 5 minutes.
In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside.
In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning
once, for a few second to soften. Drain on paper towels.
Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas.
Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350 degree F oven for 25-30 minutes, until cheese is melted and browned.
How To make Chicken Enchildas with Cheese's Videos
Cream Cheese Chicken Enchiladas - Calibama Style! | Chef Lorious | The BEST Chicken Enchiladas
#calibamacooking #cheflorious
Cream Cheese Chicken Enchiladas
Sauce
4 tbsp butter
2 tbsp flour
1 1/2 cups chicken broth
1 large can red enchilada sauce
6 oz. softened cream cheese
Filling
4 cups chopped chicken (recommend thighs)
3/4 cup sour cream
2 oz. softened cream cheese
4 cups shredded cheese
1 tbsp chili powder
1 tbsp cumin
3 packs sazon seasoning
2 tbsp cilantro
For the sauce...
1. Melt the butter and stir in the flour. Cook, stirring consistently, until the flour is no longer raw.
2. Add chicken broth, stir and bring to a boil.
3. Add enchilada sauce and stir in cream cheese.
4. Whisk all together until smooth.
5. Set aside while we prepare the filling
For the filling...
Preheat oven to 350 degrees.
1. Combine chicken, sour cream, cream cheese, shredded cheese, chili powder, cumin, sazon seasoning and cilantro. Stir all together.
2. Spread approx 1/2 cup of sauce on the bottom of your baking dish.
Assemble and bake...
1. Fill each flour tortilla with approx 1/4 - 1/3 cup filling.
2. Roll tortilla with filling and place in baking dish on top of sauce.
3. When all tortillas have been filled and the baking dish full, pour remaining sauce over the enchiladas.
4. Top with remaining shredded cheese.
5. Bake for approx 25 - 30 minutes until cheese is melted and enchiladas are fully heated.
6. Remove from oven, let rest for approx 7 - 10 minutes before serving.
Enjoy!!
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Campbell's Kitchen | Easy Chicken & Cheese Enchiladas
Make dinnertime simple with this foolproof recipe. Try Easy Chicken & Cheese Enchiladas for a kicked-up, easy-to-prepare dish the whole family will love. See the full recipe:
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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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QUESO BLANCO CHICKEN ENCHILADAS - Multi Cheese Recipe
Easy queso blanco chicken enchiladas. Seasoned corn tortillas filled with shredded rotisserie chicken and cheese and covered with a two cheese queso blanco sauce.
Shopping List:
Amounts depends on how many servings you are making.
For the enchiladas:
Rotisserie chicken breasts shredded (for 4 enchiladas I used 1 ½ cups)
Small corn tortillas
Enchilada sauce for basting
¼ cup Shredded cheddar cheese
½ cup 4 cheese Mexican blend
½ Chopped sweet or white onion
Kosher salt and ground black pepper to taste
For the Queso Sauce:
4 oz Swiss cheese shredded or cut into cubes,
4 oz Queso Blanco white cheddar cheese shredded or cut into cubes
1 can Rotel, drained of juice
3 tbsp heavy cream
Garnish of Rotel
2 tbsp chopped cilantro for topping
Directions:
Add the cubed cheese, Rotel and heavy cream to a crock pot and warm for about 45 minutes to 1 hour. Keep warm.
Shred your chicken and add some cheddar cheese and mix to combine.
Next, heat enough oil in a hot skillet to cover the tortillas. Heat the oil to 350 degrees.
Using some tongs, take 2 tortillas at a time and dip them into the hot oil. If you don’t see bubbles the oil is not hot enough.
Hold the tortillas in the hot oil for no more than 5-6 seconds.
Remove from the oil and lay out on a baking sheet.
Place some shredded chicken in the center of the tortillas and fold, tuck and roll until closed.
Spoon some enchilada sauce on the bottom of a baking dish.
Place the enchiladas in the baking dish and spoon enchilada sauce over the top of each enchilada.
Top the enchiladas with the 4 blend Mexican cheese and chopped onions.
Place in the oven for about 10-15 minutes until the cheese is melted and bubbly.
Remove the enchiladas from the oven onto a serving plate and cover with the homemade Queso Sauce.
Serve with your favorite Mexican sides.
Enjoy!!!
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Chef Twist --Chicken & Cheese Enchiladas
Check out these great ideas on how you can put a professional chef twist on your favorite Campbell's® recipes. Find them at campbellskitchen.com
Creamy Green Enchiladas (Enchiladas Verdes) with Chicken Cream Cheese Filling!
These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, cream cheese, shredded cheese, and fire roasted green chiles. The Green Enchilada sauce is made with a batch of our tomatillo based Salsa Verde...so easy to make!
Get the FULL DETAILED RECIPE HERE:
Get the homemade Salsa Verde recipe here:
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Baking Dish 9”x13”
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