CREAM CHEESE CHICKEN ENCHILADAS
CREAM CHEESE CHICKEN ENCHILADAS
{makes one 9x13 pan}
3 chicken breasts, cooked and shredded
1 larger can or 2 small cans of chopped green chiles
1 medium yellow onion, chopped
1 8oz block of cream cheese
2 cups freshly shredded cheddar + 2 cups freshly shredded monterey jack
-shred the cheese and combine them in a big bowl-
2 teaspoons cumin
1/2 teaspoon of salt
3 tablespoons of juice from jarred jalapenos
10 large flour tortillas
1 pint of heavy cream
A few shakes of paprika and chili powder
Cilantro
Preheat oven for 350 degrees.
In a large skillet or saucepan with some depth,* sauté chopped onion in 1 teaspoon butter and 1 tablespoon butter until transparent. Add green chiles, and sauté a minute or two. Turn down heat to medium-low; add block of cream cheese and stir until melted. Stir in shredded chicken. Stir in cumin, salt, and jalapeno juice. Taste for salt and seasoning; add more if needed.
Remove from saucepan, and pour into a large mixing bowl. Allow to cool for a few minutes. Add in 3 cups of the cheese, reserving 1 cup of cheese for later. Stir well to combine.
Spread each tortilla with the chicken/cheese mixture, roll, and line them up in a greased 9x13 dish. Pour the heavy cream over the enchiladas, sprinkle with remaining 1 cup of cheese, and shake a little paprika and chili powder over the top.
Bake covered with foil for 30 minutes; remove foil and bake another 20 minutes. Turn up heat to 375 and bake another 10 minutes or so to make them bubbly and begin to brown the cheese on top. Sprinkle the top with chopped cilantro. Serve with sour cream, salsa, and slices of avocado.
*I use my Le Creuset 3.5qt braiser! Ask for one for your birthday or Christmas...your life will never be the same.
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The Best Chicken Enchiladas Recipe!! With CHEESE, Juicy Chicken & Red Taco Sauce
FULL RECIPE HERE:
The one and only cheesy chicken enchilada recipe I ever use! It's always been a hit in our home since the day I first made it. It's made with juicy chicken thigh, red taco sauce and loads of cheese! It's loaded with amazing flavors and the aroma alone will have your mouth watering! I love to enjoy them with a side of sour cream, diced avocado and a squeeze of lime juice!
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How to Make Chicken Enchiladas | Creamy Cheese Sauce Recipe | Creamy Chicken Enchilada Sauce
Do you know how to make chicken enchiladas to satisfy the pickiest of eaters? This homemade creamy cheese sauce for chicken enchiladas is amazingly irresistible. Try this homemade enchilada sauce recipe and let me know what you think.
Creamy Chicken Enchilada Ingredients
0:11 1 lb or 500g chicken (cooked and shredded)
0:20 2 cups or 226g shredded cheddar and Monterey jack cheese
0:35 Dash of chipotle chili powder
0:40 Dash of cumin
0:46 1 8oz can diced tomatoes and chilis
1:23 8 flour tortillas
1:53 3 tbsp or 42g butter
2:03 3 tbsp or 24g flour
2:17 1.75 cups or 438ml chicken stock
2:43 1 8oz pack or 226g of cream cheese
3:11 Salt and pepper to taste
Cook in the oven at 350˚F or 176˚C for 30 minutes or until it is golden brown and bubbly on the sides.
Makes 8 (8 inch) enchiladas
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- Pyrex 9 x 13 Baking Dish -
- Duxtop Portable Induction Cooktop (cooktop) -
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
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Authentic Cheese Enchiladas | Enchiladas Rojas
So tasty, authentic Cheese Enchiladas, be sure and give us a like and don't forget to subscribe. Printable recipe below! Stay in touch with more recipes and info in our email newsletter:
#cheeseenchiladas #authenticenchiladas
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Chiles: see recipe link below
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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Bendiciones y buen provecho!
Chicken Enchiladas Topped With Queso Cheese : Enchiladas, Tamales & More
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Chicken enchiladas just aren't complete until you top them with rich and zesty queso cheese. Make chicken enchiladas topped with queso cheese with help from the spirited, talented, and dynamic owner of Casa Vega in this free video clip.
Expert: Christy Vega Fowler
Contact: casavega.com
Bio: Christina Christy Vega Fowler, the spirited, talented, and dynamic owner of Casa Vega, was born in Burbank, California, in 1977, to a long line of restaurateurs.
Filmmaker: John Wilbers
Series Description: You don't have to be a professional chef to know your way around the kitchen. Learn how to make the most out of your time in the kitchen with help from the spirited, talented, and dynamic owner of Casa Vega in this free video series.