Best Three Cheese Chicken Enchiladas Recipes

Three Cheese Chicken Enchiladas image

Provided by J Bowen

Categories Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 flour tortillas
1 (8 ounce) can mild enchilada sauce
4 ounces cream cheese
4 ounces sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
2 cups shredded cooked chicken
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
1/4 cup green onion
sour cream
guacamole

Steps:

Heat oven the 350*.
In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions.
Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down.
Cover with the remaining enchilada sauce. Bake for 25 minutes.
Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.

Three Cheese Chicken Enchiladas image

Provided by Laura Bodine

Categories < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup vegetable oil
12 corn tortillas
14 ounces enchilada sauce (preferred brand, La Victoria)
4 ounces cream cheese
3/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 cups shredded cooked chicken breasts
2 1/2 cups shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onion
sour cream
shredded lettuce
chopped tomato
black olives

Steps:

Preheat oven to 350°F.
In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
Pour remaining enchilada sauce on top of enchiladas.
Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
Serve with desired garnishes and enjoy!

Three Cheese Chicken Enchiladas image

Provided by barefootmommawv

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
2 garlic cloves, pressed
3 tablespoons olive oil
4 cups cooked chicken, chopped
2 (14 1/2 ounce) cans Mexican-style tomatoes
1 (4 1/2 ounce) can green chilies, chopped and drained
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped or 2 tablespoons dried cilantro
4 ounces goat cheese
24 (6 inch) flour tortillas
2 cups half-and-half
1 teaspoon chicken bouillon granule
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese

Steps:

Sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese.
Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes.
Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas.
Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes.
Serve with Spanish Rice.

Nutrition Facts : Calories 313.2, Fat 16.2, SaturatedFat 7.7, Cholesterol 47, Sodium 628.2, Carbohydrate 25.5, Fiber 1.5, Sugar 1.7, Protein 16