Best Red Enchiladas With Cream Cheese And Pecan Filling Recipes

CHEESE ENCHILADA RECIPE

Steps:

• Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
• Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened.
• After you have made your sauce, you will want to dip your corn tortillas in the sauce until they are soft and immediately put it into a greased 11x7 pan.
• From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
• Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. (You can also prepare this in advance and refrigerate until ready to cook).
• Bake at 350 for 20-25 minutes.

THE BEST RED ENCHILADA RECIPE

Steps:

• Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
• Strain out any seeds and add to a skillet, bringing to a slight boil.
• Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
• In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
• After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
• Season with salt and pepper and let cook for an additional five minutes.
• Lightly fry the corn tortillas in oil and pay dry.
• Dip each tortilla in the red enchilada sauce, covering both sides completely.
• Fill each tortilla with some of the chicken filling, and some cheese if desired.
• At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
• If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

CREAMY CHICKEN RED ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
• Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
• Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

RED ENCHILADAS WITH CREAM CHEESE AND PECAN FILLING

Steps:

• TO MAKE SAUCE: In a shallow saucepan whose diameter is larger than a tortilla, combine the canned red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat. TO ASSEMBLE ENCHILADAS: Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.