How To Make Chicken Enchiladas With Cream Cheese
Cooking the Chicken
Season the chicken
Season the chicken with salt, pepper, chili powder, cumin, and oregano.
Heat the olive oil in a big skillet over medium-high warmth.
Add the seasoned chicken to the skillet and prepare dinner till browned on all sides.
Transfer the chicken to a plate and put aside.
Reduce heat to medium-low and melt the butter in the skillet.
Cook the chicken
Preheat oven to 350 levels F (175 levels C).
In a large skillet, prepare dinner chicken over medium warmth till cooked by way of. Remove from heat and shred.
In a big bowl, combine the cooked chicken, cream cheese, sour cream, salsa, chili powder, cumin, and salt and pepper to taste.
Spoon about half cup of the chicken mixture into every tortilla. Roll up the tortillas and place them seam side down in a baking dish.
Pour the remaining chicken mixture over the tortillas. Top with shredded cheese.
Bake for 20 minutes, or till heated by way of and the cheese is melted.
Preparing the Sauce
Make the base
To put together the sauce, melt the butter in a large saucepan over medium heat. Whisk within the tomato sauce, diced tomatoes, chili powder, cumin, and salt. Bring the combination to a simmer and prepare dinner for 10 minutes, or till the sauce has thickened.
To make the bottom, unfold a skinny layer of the sauce within the bottom of a 13×9-inch baking dish. Top with half of the tortillas, half of the chicken, half of the cream cheese combination, and half of the shredded cheese. Repeat the layers. Cover the baking dish with aluminum foil and bake at 375 degrees for half-hour, or until the cheese is melted and bubbly.
Stir within the cream cheese
– In a small bowl, mix the enchilada sauce and cream cheese. Stir until clean.
– Pour the sauce over the chicken and unfold it evenly.
Season the sauce
1. Taste the sauce.
2. Add in spices similar to salt, pepper, or chili powder to your taste till you reach your desired flavor.
Assembling the Enchiladas
Spread the sauce
Spread about half of cup of the sauce in the bottom of a 9×13-inch baking dish. Spread 1 cup of the sauce in the center of a tortilla. Sprinkle with about 1/2 cup of the chicken, 1/4 cup of the cheese, and 1/4 cup of the green onions. Roll the tortilla up tightly and place it, seam aspect down, within the ready baking dish. Repeat with the remaining tortillas.
Add the chicken
1. Spread 1/4 cup of the cream cheese mixture down the middle of every tortilla.
2. Sprinkle 1/4 cup of the cooked chicken over the cream cheese.
3. Top with 1/4 cup of the shredded cheese.
4. Roll up the tortillas, ranging from one of many short ends.
5. Place the enchiladas seam aspect down in a greased 9×13 inch baking dish.
6. Pour the remaining enchilada sauce over the top of the enchiladas.
7. Bake at 350 degrees F for 15-20 minutes, or until the filling is scorching and bubbly.
Roll up the enchiladas
1. Spread a cup of enchilada sauce into the underside of a baking dish.
2. Place one tortilla within the baking dish and spread a cup of the chicken mixture and a cup of the cheese combination down the middle of the tortilla.
3. Roll up the tortilla and place seam aspect down within the baking dish.
4. Repeat with the remaining tortillas, chicken mixture, and cheese mixture.
5. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
6. Bake for 30 minutes, or till heated through.
Baking the Enchiladas
Prepare the baking dish
Preheat the oven to 375 levels F (190 degrees C).
Grease a 9×13-inch baking dish, or frivolously coat with olive oil or cooking spray.
Spread a skinny layer of enchilada sauce on the bottom of the prepared baking dish.
To assemble the enchiladas, place a spoonful of the chicken combination down the middle of a tortilla.
Top with a spoonful of the cream cheese mixture, a sprinkle of cheese, and a spoonful of enchilada sauce.
Roll up the tortilla tightly and place seam aspect down within the prepared baking dish.
Repeat with the remaining tortillas and filling.
Bake the enchiladas
Preheat oven to 375 levels F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
In a large bowl, mix the chicken, cream cheese, salsa, chili powder, cumin, and salt. Mix nicely.
Spread some of the enchilada sauce in the bottom of the ready baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture and roll up. Place the enchiladas seam aspect down in the prepared baking dish.
Pour the remaining enchilada sauce over the enchiladas. Sprinkle the cheese excessive.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let stand for 5 minutes earlier than serving.
Garnish and serve
Preheat the oven to 350 degrees Fahrenheit (175 levels Celsius).
Spread 1 cup of the enchilada sauce within the bottom of a 9×13 inch baking dish.
Place the enchiladas in the baking dish, seam facet down.
Pour the remaining enchilada sauce over the enchiladas.
Cover the baking dish with aluminum foil.
Bake for 20-25 minutes, or till the enchiladas are heated via.
Remove the foil and sprinkle the cheese on prime of the enchiladas.
Bake for an extra 5-10 minutes, or until the cheese is melted and bubbly.
Serve immediately, garnished with sour cream chicken enchiladas sauce cream, avocado, cilantro, and pico de gallo.
