Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cheesy chicken enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cheesy Chicken Enchiladas is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Cheesy Chicken Enchiladas is something that I have loved my whole life. They are nice and they look wonderful.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. Roll up the tortillas around the filling and place seam-side down in the baking dish.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cheesy chicken enchiladas using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy Chicken Enchiladas:
- Take 3 chicken breasts
- Get 8 oz cream cheese
- Prepare 2 cups shredded cheese
- Get 1 can red enchilada sauce (10 oz)
- Get 10 fajita style tortillas
- Prepare 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
- Prepare 1 tsp pepper
- Take 8 oz salsa
The chicken for the filling simmers in enchilada sauce until cooked through and tender enough to shred with a fork, infusing it with delicious flavor. 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! A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce.
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.
Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious. Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. Roll up in tortillas and place in pan. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
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