Best Baked Chicken Cheese Enchiladas Recipes

BAKED CHICKEN CHEESE ENCHILADAS

BAKED CHICKEN CHEESE ENCHILADAS image

Number Of Ingredients 12

Ingredients

4 oz cream cheese softened
1/4 c sour cream
2 c salsa
2 c grated cheddar or mont jack cheese
2 c shredded chicken
1 c froz corn kernels, thawed
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
salt and pepper
4 scallions, thinly sliced
12 to 14 soft flour tortillas

Steps:

Preheat oven to 325 degrees Cream together the cream cheese and sour cream Stir in 1/2 c of the salsa and 1 c of the grated cheese In second bowl, toss chicken, corn, cumin, cayenne, salt, pepper and 1/2 of the scallions Add chicken mixture to cheese mixture and stir In baking dish spread a 1/2 c of the salsa on the bottom Place 1/3 c of the filling on a tortilla, roll up and transfer to baking dish seam side down Do this for all tortillas Pour remaining salsa over enchiladas, spreading to coat all of them Sprinkle remaining grated cheese on top Enchiladas may be prepared up to this point 12 hours in advance Transfer to preheated oven and bake for 25 min

BAKED CHICKEN AND CHEESE ENCHILADAS

Baked Chicken and Cheese Enchiladas image

Got some leftover chicken? Make tonight Family Enchilada Night! Get out the cheese and corn and get the fiesta started with this cheesy bake.

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings

Number Of Ingredients 9

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1-1/2 cups KRAFT Finely Shredded Colby & Monterey Jack Cheeses, divided
2-1/2 cups shredded cooked chicken
1 cup frozen corn
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
10 whole wheat tortillas (8 inch)

Steps:

Heat oven to 325°F.
Mix Neufchatel and sour cream in medium bowl until blended. Stir in 1/2 cup each salsa and shredded cheese. Add chicken, corn, cumin and red pepper; mix well.
Pour 1 cup of the remaining salsa into 13x9-inch baking dish sprayed with cooking spray. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in baking dish; top with remaining salsa and shredded cheese.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g