cooked, chopped (I like to use rotisserie chicken for ease and flavor), grated, divided (can sub other cheese per preference). This easy enchilada recipe make a great Mexican dinner. Pour the remainder of the can of enchilada sauce in a 9×13 pan. Stir until well mixed. Cook until cheese is thoroughly melted. Additional chopped cilantro can be used for garnish. This easy enchilada recipe make a great Mexican dinner. THE BEST chicken enchiladas!! So fast and easy! I get asked for the recipe every time! Topped with a creamy salsa verde sauce this recipe infuses every bite of the enchiladas … Total Carbohydrate Add the chilies and cream cheese to the pan with the chicken. Powered by WordPress. Put a little of the green enchilada sauce on the bottom of the 9x13" pan. Top the enchiladas with the remaining sauce and sprinkle with the remaining 2 cups of cheese. Store, covered, in the fridge for up to 3 days. Cube chicken and brown in deep skillet. Divide the chicken filling evenly among the flour tortillas. I love to cook, bake, entertain and create new recipes. This green enchiladas recipe is always a crowd-pleaser and is sure to They will cook a little in the oven but will still have a very tiny bite to them- which we like. onions (note on the onions- for faster prep you can dice your onions very small and throw them in raw. If you prefer a soft onion, saute them in a little olive oil before adding them to the chicken mixture). One pan has red enchilada sauce the other with green sauce. My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Omit the chicken all together- instead use a mixture of black beans, pinto beans and rice. Let sit a couple minutes before serving. Spoon chicken mixture into tortilla's and roll them up like burritos. Bake for 35-45 min or until heated through. Try using carnitas (pork) instead of chicken. My sister gave me this recipe years ago and it has been a staple in out home ever since. Fill the tortillas with a couple of tablespoons of filling spread and roll. Cook until cheese is thoroughly melted. When you are ready to bake, top with the sauce and cheese. Make it vegetarian! Lay the enchiladas in the 9x13 pan but do not add the cheese and sauce on the top. **ONION NOTE- For super fast prep I dice the onions very small and throw them in uncooked. They are full of a creamy mixture of chicken, onions, cilantro, black beans, and cheese, rolled in easy-to-use flour tortillas and smothered in cheese and sauce. ½ cup cheese (can use cheddar, colby jack, monterey jack, or pepper jack), Use monterey jack cheese instead of pepper jack for a little less spice. Add chicken and salsa. JOIN OUR GROUP FOR MORE DELICIOUS RECIPES. Prep a 9×13 or 11×15 casserole pan by very lightly spraying with cooking spray and pouring about 5 oz of enchilada sauce across the bottom of the dish. Pour 1½ cup of verde enchilada sauce in the bottom of a 9x13 pan. (If you have 14+ enchiladas you may have to use an additional smaller pan to fit all the enchiladas). Add the chilies and cream cheese to the pan with the chicken. It is definately rich, but oh so worth it! Place them in the 9x13" pan. Pour 2nd can of sauce on top of the enchiladas and top with cheese. JOIN OUR GROUP FOR MORE DELICIOUS RECIPES: https://www.facebook.com/groups/TastyRecipes2/. Spread 1/4 cup enchilada sauce over bottom of pan. Bake 25-30 min at 350 degrees until hot and bubbly. Add sauteed jalapenos or jarred jalapenos for a little extra spice. Sprinkle cheese … Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. If you like your food spicy you can use hot chilies and hot green enchilada sauce. Your email address will not be published. It’s a pleasure to be able to share all my wonderful family recipes that have been passed down from generations and recipes that I have developed over the years along with my passion for entertaining and Southern culture. 3 %, (10 ounce) cans green enchilada sauce. Mix together the filling and roll into the tortillas. In a large bowl combine the chicken, black beans, onion, cilantro, green chilies, mushroom soup, and ½ cup cheese. They will still have a little bite this way. ... 20 to 30 minutes.Put enchilada sauce and soup in crockpot ... tortillas, etc. Heat oven to 350 F. ... and cumin. White cheese and chicken make these enchiladas verdes memorable as you take the first bite and taste the tangy green chile sauce and chewy corn tortillas. (you can close the ends or leave them open it doesn't matter much.) Save my name, email, and website in this browser for the next time I comment. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate. 3 Chicken breasts or rotisserie chicken, cooked, shredded, 2- 10 0z Enchilada Sauce (I use Old el Paso Green in this pic), 5 cups shredded cheddar or Monterey Jack cheese. Remove the foil and continue baking an additional 10 minutes. They are full of a creamy mixture of chicken, onions, cilantro, black beans, and cheese, rolled in easy-to-use (adsbygoogle = window.adsbygoogle || []).push({}); Hi, my name is Milena. Add cream cheese and cook, over low heat, ... until melted. Figuring out what to do with your extra time! Spray a 9x13" pan with cooking spray. (about half of one can or so). These shredded chicken enchiladas are filled with plump, juicy chicken and bold flavors. I am blessed to have come from a long line of fantastic Southern cooks. Put a little of the green enchilada sauce on Roll them up and lay each one seam side down in the 9x13 pan. I have toddlers, so I have to make mine mild, but it's great spicy too. My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Ingredients: 3 Chicken breasts or rotisserie chicken, cooked, shredded 8 oz Cream cheese, soft 2- 10 0z Enchilada Sauce (I use Old el Paso Green in this pic) 5 cups shredded cheddar or Monterey Jack cheese 12 taco size flour tortillas (adsbygoogle = window.adsbygoogle || … (In these pictures I used a mixture of pepper jack and cheddar cheese…well, because it’s what I had!). Delicious chicken enchiladas with a verde enchilada sauce. Chopping an onion, cilantro and some chicken. In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired. If you cannot stand an undercooked onion, saute your onion in a little olive oil over medium heat for 5 minutes before adding them to the enchilada filling. Did you try this recipe? Pour the rest of the green enchilada sauce over the rolled enchiladas. Place enchiladas seam side down on top of sauce in the baking pan, repeat to fill the pan. I often make this for potlucks and it ALWAYS gets RAVE reviews. To make ahead: Prepare the enchilada pan with 1 ½ cups of sauce. Mix well. Mix shredded chicken (I shred the chicken breasts in the Kitchen Aid Mixer), cream cheese and 1/2 of a can of enchilada sauce, and 1 cup cheese. Connect with me & let me know how it turned out by commenting below! 9.5 g Making a super easy and delicious dinner for your family. How to Make Cream Cheese Chicken Enchiladas, step by step Start by preheating the oven to 350. Delicious chicken enchiladas with a verde enchilada sauce.