Best Creamy Cheesy Chicken Enchiladas Recipes

CREAMY CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Grease a 13x9" baking dish.
• Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
• Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
• Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
• Garnish with green onionn and tomato.

CREAMY & CHEESY CHICKEN ENCHILADAS

Steps:

• 1. boil chicken breasts and shred.
• 2. Place in skillet, mix w/taco seasoning till well blended.
• 3. While that is heating through mix diced chiles, cream of chicken soup, sour cream and enchilada sauce in a bowl, set aside.
• 4. place desired amount of chicken in each tortilla, add some cheese, and roll.
• 5. Place in a 9x13 baking pan. Once full pour mixture over the enchiladas.
• 6. Top w/more cheese, add sliced olives. Bake in 350* oven for approx 30min or until hot and bubbly.

CHEESY & CREAMY CHICKEN ENCHILADAS

Steps:

• 1. Heat 1 tablespoon oil in separate skillet over medium heat. Add onions, mushrooms and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
• 2. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
• 3. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
• 4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro
• 5. SERVE WITH: Rice A Roni Spanish Rice as a side and/or heated refried beans topped with cheese.

CREAMY CHEESY CHICKEN ENCHILADAS

Steps:

• Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.
• Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.
• Preheat the oven to 200C/400°F.
• Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish.
• Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.
• Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.
• Place the dish in the oven for 25-30 minutes until enchiladas are done.

CREAMY CHEESY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, soup and VELVEETA. Spoon down centers of tortillas; roll up.
• Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa. Cover.
• Bake 30 to 35 min. or until heated through.