How To Make Chicken Enchiladas With Cream Cheese

How To Make Chicken Enchiladas With Cream Cheese

Cooking the Chicken

Season the chicken

Season the chicken with salt, pepper, chili powder, cumin, and oregano.

Heat the olive oil in a big skillet over medium-high heat.

Add the seasoned chicken to the skillet and cook until browned on all sides.

Transfer the chicken to a plate and set aside.

Reduce warmth to medium-low and soften the butter within the skillet.

Cook the chicken

Preheat oven to 350 levels F (175 levels C).

In a large skillet, cook chicken over medium heat until cooked by way of. Remove from warmth and shred.

In a big bowl, combine the cooked chicken, cream cheese, sour cream chicken enchilada recipe cream, salsa, chili powder, cumin, and salt and pepper to style.

Spoon about half of cup of the chicken mixture into each tortilla. Roll up the tortillas and place them seam facet down in a baking dish.

Pour the remaining chicken mixture over the tortillas. Top with shredded cheese.

Bake for 20 minutes, or until heated via and the cheese is melted.

Preparing the Sauce

Make the base

To put together the sauce, soften the butter in a large saucepan over medium heat. Whisk in the tomato sauce, diced tomatoes, chili powder, cumin, and salt. Bring the combination to a simmer and prepare dinner for 10 minutes, or until the sauce has thickened.

To make the bottom, spread a thin layer of the sauce in the backside of a 13×9-inch baking dish. Top with half of the tortillas, half of the chicken, half of the cream cheese combination, and half of the shredded cheese. Repeat the layers. Cover the baking dish with aluminum foil and bake at 375 levels for 30 minutes, or until the cheese is melted and bubbly.

Stir within the cream cheese

– In a small bowl, mix the enchilada sauce and cream cheese. Stir till smooth.

– Pour the sauce over the chicken and unfold it evenly.

Season the sauce

1. Taste the sauce.

2. Add in spices corresponding to salt, pepper, or chili powder to your taste until you reach your required taste.

Assembling the Enchiladas

Spread the sauce

Spread about 1/2 cup of the sauce within the bottom of a 9×13-inch baking dish. Spread 1 cup of the sauce in the center of a tortilla. Sprinkle with about half of cup of the chicken, 1/4 cup of the cheese, and 1/4 cup of the green onions. Roll the tortilla up tightly and place it, seam facet down, in the ready baking dish. Repeat with the remaining tortillas.

Add the chicken

1. Spread 1/4 cup of the cream cheese combination down the middle of every tortilla.

2. Sprinkle 1/4 cup of the cooked chicken over the cream cheese.

3. Top with 1/4 cup of the shredded cheese.

4. Roll up the tortillas, ranging from one of the brief ends.

5. Place the enchiladas seam facet down in a greased 9×13 inch baking dish.

6. Pour the remaining enchilada sauce over the top of the enchiladas.

7. Bake at 350 degrees F for 15-20 minutes, or till the filling is sizzling and bubbly.

Roll up the enchiladas

1. Spread a cup of enchilada sauce into the underside of a baking dish.

2. Place one tortilla in the baking dish and spread a cup of the chicken combination and a cup of the cheese mixture down the center of the tortilla.

3. Roll up the tortilla and place seam aspect down within the baking dish.

4. Repeat with the remaining tortillas, chicken mixture, and cheese mixture.

5. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.

6. Bake for half-hour, or till heated via.

Baking the Enchiladas

Prepare the baking dish

Preheat the oven to 375 levels F (190 levels C).

Grease a 9×13-inch baking dish, or lightly coat with olive oil or cooking spray.

Spread a thin layer of enchilada sauce on the underside of the ready baking dish.

To assemble the enchiladas, place a spoonful of the chicken combination down the center of a tortilla.

Top with a spoonful of the cream cheese combination, a sprinkle of cheese, and a spoonful of enchilada sauce.

Roll up the tortilla tightly and place seam facet down within the ready baking dish.

Repeat with the remaining tortillas and filling.

Bake the enchiladas

Preheat oven to 375 levels F (190 levels C). Spray a 9×13-inch baking dish with cooking spray.

In a large bowl, combine the chicken, cream cheese, salsa, chili powder, cumin, and salt. Mix properly.

Spread some of the enchilada sauce in the backside of the prepared baking dish. Fill every tortilla with about half of cup of the chicken mixture and roll up. Place the enchiladas seam facet down in the ready baking dish.

Pour the remaining enchilada sauce over the enchiladas. Sprinkle the cheese over the top.

Bake for 20-25 minutes, or till the cheese is melted and bubbly.

Remove from oven and let stand for 5 minutes before serving.

Garnish and serve

Preheat the oven to 350 levels Fahrenheit (175 levels Celsius).

Spread 1 cup of the enchilada sauce within the bottom of a 9×13 inch baking dish.

Place the enchiladas in the baking dish, seam side down.

Pour the remaining enchilada sauce over the enchiladas.

Cover the baking dish with aluminum foil.

Bake for 20-25 minutes, or till the enchiladas are heated by way of.

Remove the foil and sprinkle the cheese on prime of the enchiladas.

Bake for an additional 5-10 minutes, or till the cheese is melted and bubbly.

Serve instantly, garnished with sour cream, avocado, cilantro, and pico de gallo.