Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cheesy chicken enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cheesy Chicken Enchiladas is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Cheesy Chicken Enchiladas is something that I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook cheesy chicken enchiladas using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Chicken Enchiladas:
- Prepare 3 chicken breasts
- Take 8 oz cream cheese
- Take 2 cups shredded cheese
- Get 1 can red enchilada sauce (10 oz)
- Prepare 10 fajita style tortillas
- Take 2 cans cream of chicken soup (10.5 oz)
- Prepare 2 tbsp mayonnaise
- Take 2 tbsp sour cream
- Take 1/2 package taco seasoning
- Make ready 1 tbsp cayenne pepper
- Prepare 1 tsp Salt
- Make ready 1 tsp pepper
- Take 8 oz salsa
These cheesy enchiladas come out of the oven with a slight crunch, which I love. So easy to make, this chicken enchilada recipe is pretty-much fool-proof! These cheesy chicken enchiladas start out in the crock pot and finish up in the oven. When's the last time you've had some good ol' homemade shredded chicken enchiladas?
Steps to make Cheesy Chicken Enchiladas:
- Boil the chicken for 25-30 minutes
- Combine the cream cheese,1 cup shredded cheese, 1 can cream of chicken soup, mayo, sour cream, salsa, taco seasoning, cayenne pepper and salt and pepper into a medium bowl and mix.
- Shred the chicken as fine as possible and add to the cheese mixture
- Evenly add the cheese mixture into each tortilla and roll them. Place them with the seam down on a cooking pan of your choice.
- Take 1/3 can of cream of chicken soup and pour evenly over the enchiladas. You might have to spread it evenly with a spoon. You will not need the remaining soup.
- Take 1 can of red enchilada sauce and pour it evenly over the enchiladas.
- Cover the enchiladas with the remaining cup of shredded cheese. You might want to add more if you prefer extra cheese.
- Cook enchiladas in oven for 20-25 minutes at 400 degrees.
These are super easy to make. A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. In a large bowl, combine soup, sour cream, milk and chiles; pour over.
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