How to Make Quick Cream Cheese Chicken Enchiladas

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Make Any-night-of-the-week Cream Cheese Chicken Enchiladas. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cream Cheese Chicken Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream Cheese Chicken Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cream Cheese Chicken Enchiladas is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cream Cheese Chicken Enchiladas estimated approx 45 mins.

To get started with this recipe, we have to first prepare a few components. You can cook Cream Cheese Chicken Enchiladas using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Cream Cheese Chicken Enchiladas:

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

Instructions to make to make Cream Cheese Chicken Enchiladas

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!

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