Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, chicken cream cheese enchiladas. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese. Your family will love this dish of creamy chicken breast meat and green chili enchiladas baked with cheese. All Reviews for Jalapeno Cream Cheese Chicken Enchiladas. Pour enchilada sauce over the rolled tortillas.

Chicken cream cheese enchiladas is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chicken cream cheese enchiladas is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook chicken cream cheese enchiladas using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Chicken cream cheese enchiladas:

1. Get 2 medium chicken breasts
2. Take 2 tbsp butter or other oil
3. Take 1 tsp each: garlic powder, onion powder, chili powder, oregano
4. Prepare 1/2 tsp paprika
5. Take 2 tsp cumin
6. Get 1 dash Salt and pepper, to taste
7. Get 1/2 cup frozen corn
8. Make ready 1 packages cream cheese (8 oz)
9. Prepare 1 can green chilies
10. Prepare 1 medium lime, juice and zest
11. Get 2 tsp cumin
12. Prepare 1 tsp chili powder
13. Take 2 tbsp chopped fresh cilantro
14. Get 1 large can (28 oz) enchilada sauce, or two small ones. i use green sauce for this recipe
15. Prepare 1/4 medium onion, diced, or more if desired
16. Take 3 cup (or 4 cups) cheese, any kind. use some pepper jack for spice, mozzarella for mild, or colby jack or Mexican blend or whatever your heart desires
17. Make ready 8 to 10 medium flour tortillas, not the gigantic burrito size

Enchiladas come in all different flavors, but this one features a creamy filling of rotisserie chicken, Cheddar cheese, cream cheese and seasoning mix. Then, the casserole is topped with red enchilada sauce and more Cheddar cheese. While your enchiladas are baking, throw together a side salad. Creamy, cheesy, and so very easy—these comforting chicken enchiladas are slathered in tangy green enchilada sauce and are everything you’re Gooey, melty mozzarella and Jack cheese, taco-seasoned shredded chicken, sour cream and corn tortillas, all slathered in mildly tangy green.

Steps to make Chicken cream cheese enchiladas:

1. Preheat oven to 350°F
2. Season chicken with garlic powder, onion powder, chili powder, oregano, paprika, cumin, salt, and pepper on both sides
3. Heat 1 T of the butter/oil in a pan, and cook chicken on med high heat until browned on both sides, about a minute each side
4. Turn heat to med low, cover and cook all the way through, turning occasionally to prevent burning
5. Remove chicken to cutting board and dice or shred, whichever is your preference. I like diced for more textural difference
6. Turn heat back up to med high. Dump corn into pan and roast, allowing to brown before turning/mixing. If the dirty chicken pan bothers you, wipe it out with a paper towel first
7. Remove corn from pan onto plate or bowl. Add another tablespoon butter/oil, heat, and cook onions until translucent
8. With a fork, mix together cream cheese, green chilies, lime juice and zest, cumin, chili powder, chopped cilantro, cooked onions, and about a 1/3 cup of enchilada sauce
9. Dump about a half cup of enchilada sauce into bottom of a 9x13 pan
10. Assemble enchiladas, making sure to not over fill. To each tortilla, add about an eighth of each of the cream cheese mixture, chicken chunks, and corn. If that’s too much, do 10 enchiladas instead of 8. Add 2-3 tablespoons or so of the cheese, then roll and place each assembled enchilada in the pan, seam side down
11. Once all the enchiladas are in the pan, dump the rest of the enchilada sauce on top, making especially sure the edges are covered to prevent burning. Dump on the rest if the cheese, however much you would like to use
12. Cook in oven about 25-30 minutes, until warmed through and cheese is melted. If desired, broil an additional minute or two to brown cheese
13. Allow to cool for a few minutes before serving. If desired, garnish with any combo of black olives, more fresh cilantro, sour cream, pico de gallo, green onions, avocado, guacamole, the sky is the limit
14. Ready to serve and ENJOY!

While your enchiladas are baking, throw together a side salad. Creamy, cheesy, and so very easy—these comforting chicken enchiladas are slathered in tangy green enchilada sauce and are everything you’re Gooey, melty mozzarella and Jack cheese, taco-seasoned shredded chicken, sour cream and corn tortillas, all slathered in mildly tangy green. Homemade Chicken Enchiladas made from scratch - saucy, cheesy and full of flavour! Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! Cream Cheese Chicken Enchiladas with Sour Cream Red Sauce is made in the crockpot and then rolled and baked with a pink enchilada sauce topped with gooey cheddar cheese.

So that is going to wrap it up for this exceptional food chicken cream cheese enchiladas recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!