Creamy Chicken Enchiladas Recipe

TOTAL TIME: Prep: 30 min. Bake: 35 min.YIELD:10 servings

Note: Per reviews, this makes a lot of liquid which causes issues with soggy tortillas when reheating.  Use half the amount.

Note: substitute drained rotel for chilis.

Note: Suggestions to make half of this for two people.  Use and 8x8 pan for halved recipe.  Also many have frozen this successfully.

Note:The cumin was good in them, but it needed some veggies. We added 6 chopped green onions and half the cheese to the chicken mixture and after cooking, topped the enchilladas with fresh diced tomatoes. We also added about 2 cups of sauces to the chicken mixture to get the right consistency. 

Note: per reviewer - I added black beans, corn, fresh cilantro and pico de gallo to the chicken mixture the second time I made it 

Note: per reviewer, mix rice in with chicken.  Also, shred the chicken instead of cubing it.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 cup milk
• 2 cans (4 ounces each) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• 1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
• 2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
• 3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Facts

2 each: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.

© 2017 RDA Enthusiast Brands, LLC

 

 

Notes:  I froze half of this and when I added the cheese the second time, I used pepperjack, put it in the toaster over at 400 degrees until heated and Bill loved it.  I also buttered the leftover tortillas and put cinnamon and sugar on them and baked them for a couple of minutes.

Slow Cooker Enchiladas Recipe

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD:4 servings

 

Suggested to do in oven instead of crockpot.  Or brown tortillas first to keep from getting slimy in crockpot.  Top with enchilada sauce and sour cream. 

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Directions

• 1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
• 2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

© 2016 RDA Enthusiast Brands, LLC