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Before you jump to Cream Cheese Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit As Well As Healthy.
On the subject of the foods that you eat, you will find that your overall health can be effected either positively or negatively. Something that you shouldn’t eat no matter what is the different foods that you will get at all of those fast food places. These kinds of foods are filled with bad fat and also have little or no nutritional value. This is why we are going to be going over the healthy foods that you should be ingesting that will have a positive effect on your health.
Citrus fruit will be one of the better things that you can have for your desserts, as opposed to having a piece of cake or ice cream. Citrus fruits in addition provide you with vitamin C, together with other vitamins and also minerals that can help keep you healthy. You may also want to combine a number of things like orange sections, shredded coconut combined with a teaspoon of honey.
If you decide that your health is important to you, you need to take these tips to heart. Also if you eliminate all the refined food that you really should not be eating anyway, you will probably find that you could end up living a longer life.
We hope you got insight 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 do that.
The ingredients needed to cook Cream Cheese Chicken Enchiladas:
- Prepare 10 oz red enchilada sauce
- Provide 10 corn tortillas (6 inch)
- You need 1 1/2 lb Chicken breast (boneless and skinless)
- Get 1 jalapeño
- Take 1 red bell pepper, small
- Take 4 oz cream cheese
- You need 8 oz shredded Mexican blend cheese, divided
- Prepare Seasoning
- Take 1 1/2 tsp Salt
- Take 1/2 tsp black pepper
- Get 1 tsp Onion powder
- Get 1/4 tsp cayenne pepper
- Prepare 1 tbsp cumin
Steps 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!
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