Best 6 Cream Cheese Chicken Enchiladas Recipes

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in medium size saucepan; add water and sliced garlic. Cover adn bring to simmer. Cook until just tender, about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
• Saute onion in butter in medium size skillet until just soft, about 5 minutes. Add chopped garlic; saute 1 minutes. Add chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute, stirring.
• Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted. Stir in chunks of cream cheese.
• Combine 1 cup cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time, in hot oil just until limp, about 5 to 10 seconds on each side. Do not let them become crisp. Place on work surface.
• Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in preheated hot oven (400°F) for 20 minutes or until bubbly. Garnish with extra sliced green onion. Serve with guacamole, salsa and sour cream.

CHICKEN CREAM CHEESE ENCHILADAS - JOANN

Steps:

• 1. Separate onions and saute in butter over medium heat until clear and beginning to brown; about 20 minutes. Remove pan from heat and add chicken, pimiento and cream cheese. Mix lightly and season. Soften tortillas by dipping in hot vegetable oil for just a few seconds to soften (or can microwave a little).
• 2. Spoon about 1/2 cup chicken filling in center of tortilla and roll. Place seam side down in buttered casserole dish. Pour heavy cream down sides of dish about 1/2" deep. Bake uncovered in 375 degree oven for 20 minutes. Remove and sprinkle with cheese. Return to oven and bake until cheese is melted but not brown. Serve with garnish. DIVINE!!

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• 1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray. 2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. 3.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. 4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish. 5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

CHICKEN CREAM CHEESE ENCHILADAS

Steps:

• 1. Thaw chicken and preheat oven to 350º
• 2. Cut chicken into bite size pieces and boil in an inch of water until just cooked through (about 10 minutes). Chicken pieces should be white all the way through. If you over cook the chicken will be dry. Drain.
• 3. Add about 1/4 cup of the enchilada sauce, refried beans, cream cheese, jalapenos and/or habaneros (for really mild do not add peppers, for medium add jalapenos without the seeds, for hot ad jalapenos and habanero without seeds, for super spicy add both peppers seeds and all). Mix well. You can mix over low heat to melt the cream cheese and make mixing easier.
• 4. Spray 9x13 pan with non stick spray. Coat bottom of the pan with a thin layer of plain enchilada sauce. Fill and roll tortillas with chicken mixture place in a row in the pan. Once the pan is full pour the rest of the enchilada sauce over the top and cover with grated monterrey jack cheese.
• 5. Bake for 30-45 minutes until heated through and golden at the edges.
• 6. Serve with salsa, sour cream and guacamole