How To make Chicken Enchildas with Cheese
Ingredients
2
cups
chicken, cooked and shredded
2
tablespoons
olive oil
1
clove
garlic, crushed
16
ounces
tomato sauce
4
teaspoons
salt
4
teaspoons
sugar
1
whole
jalapeno pepper, canned or fresh
3
cups
heavy cream
5
cubes
chicken bouillion
1/3
cup
olive oil
12
each
corn tortillas
1/2
cup
cheese, monterrey jack, grated
1
large
onion, chopped
Directions:
Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and
peppers. Cover and simmer 5 minutes.
In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside.
In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning
once, for a few second to soften. Drain on paper towels.
Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas.
Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350 degree F oven for 25-30 minutes, until cheese is melted and browned.
How To make Chicken Enchildas with Cheese's Videos
CHEESE ENCHILADAS | Andy's Home Cafe Cheese Enchiladas
Today I am recreating cheese enchiladas from Andy's Home Cafe in Houston, Tx. This recipe is my way of recreating their delicious cheese enchiladas. I will serve this with easy Mexican-style rice and salad on the side, for a delicious enchilada dinner.
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0:00 Intro
0:26 Enchilada Sauce
1:47 Assemble and Bake
3:50 Serve
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⭐️ EASY Mexican Rice
⭐️ COOKWARE VIDEO
INGREDIENTS
8 oz American processed cheddar cheese
**You can use the cheese of your choice
7 corn tortillas
2 Tbsp (15 ml ) cooking oil
2 Tbsp (20 g) all-purpose flour
1 to 1 1/2 tsp light chili powder
1 1/4 tsp chicken bouillon powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1 cup (236.5 ml) water
8 x 12-inch baking dish
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EASY Cheese Enchiladas
How To Make Enchiladas
Enchilada Sauce Recipe
Cream Cheese Chicken Enchiladas - Calibama Style! | Chef Lorious | The BEST Chicken Enchiladas
#calibamacooking #cheflorious
Cream Cheese Chicken Enchiladas
Sauce
4 tbsp butter
2 tbsp flour
1 1/2 cups chicken broth
1 large can red enchilada sauce
6 oz. softened cream cheese
Filling
4 cups chopped chicken (recommend thighs)
3/4 cup sour cream
2 oz. softened cream cheese
4 cups shredded cheese
1 tbsp chili powder
1 tbsp cumin
3 packs sazon seasoning
2 tbsp cilantro
For the sauce...
1. Melt the butter and stir in the flour. Cook, stirring consistently, until the flour is no longer raw.
2. Add chicken broth, stir and bring to a boil.
3. Add enchilada sauce and stir in cream cheese.
4. Whisk all together until smooth.
5. Set aside while we prepare the filling
For the filling...
Preheat oven to 350 degrees.
1. Combine chicken, sour cream, cream cheese, shredded cheese, chili powder, cumin, sazon seasoning and cilantro. Stir all together.
2. Spread approx 1/2 cup of sauce on the bottom of your baking dish.
Assemble and bake...
1. Fill each flour tortilla with approx 1/4 - 1/3 cup filling.
2. Roll tortilla with filling and place in baking dish on top of sauce.
3. When all tortillas have been filled and the baking dish full, pour remaining sauce over the enchiladas.
4. Top with remaining shredded cheese.
5. Bake for approx 25 - 30 minutes until cheese is melted and enchiladas are fully heated.
6. Remove from oven, let rest for approx 7 - 10 minutes before serving.
Enjoy!!
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Campbell's Kitchen | Easy Chicken & Cheese Enchiladas
Make dinnertime simple with this foolproof recipe. Try Easy Chicken & Cheese Enchiladas for a kicked-up, easy-to-prepare dish the whole family will love. See the full recipe:
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QUESO BLANCO CHICKEN ENCHILADAS - Multi Cheese Recipe
Easy queso blanco chicken enchiladas. Seasoned corn tortillas filled with shredded rotisserie chicken and cheese and covered with a two cheese queso blanco sauce.
Shopping List:
Amounts depends on how many servings you are making.
For the enchiladas:
Rotisserie chicken breasts shredded (for 4 enchiladas I used 1 ½ cups)
Small corn tortillas
Enchilada sauce for basting
¼ cup Shredded cheddar cheese
½ cup 4 cheese Mexican blend
½ Chopped sweet or white onion
Kosher salt and ground black pepper to taste
For the Queso Sauce:
4 oz Swiss cheese shredded or cut into cubes,
4 oz Queso Blanco white cheddar cheese shredded or cut into cubes
1 can Rotel, drained of juice
3 tbsp heavy cream
Garnish of Rotel
2 tbsp chopped cilantro for topping
Directions:
Add the cubed cheese, Rotel and heavy cream to a crock pot and warm for about 45 minutes to 1 hour. Keep warm.
Shred your chicken and add some cheddar cheese and mix to combine.
Next, heat enough oil in a hot skillet to cover the tortillas. Heat the oil to 350 degrees.
Using some tongs, take 2 tortillas at a time and dip them into the hot oil. If you don’t see bubbles the oil is not hot enough.
Hold the tortillas in the hot oil for no more than 5-6 seconds.
Remove from the oil and lay out on a baking sheet.
Place some shredded chicken in the center of the tortillas and fold, tuck and roll until closed.
Spoon some enchilada sauce on the bottom of a baking dish.
Place the enchiladas in the baking dish and spoon enchilada sauce over the top of each enchilada.
Top the enchiladas with the 4 blend Mexican cheese and chopped onions.
Place in the oven for about 10-15 minutes until the cheese is melted and bubbly.
Remove the enchiladas from the oven onto a serving plate and cover with the homemade Queso Sauce.
Serve with your favorite Mexican sides.
Enjoy!!!
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Enchilada Recipe with Chicken, Cheese and Spinach
How to make the most delicious enchilada recipe with chicken, cheese and spinach. This Mexican inspired recipe is super tasty, easy to throw together and perfect for dinner any night of the week.
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ENCHILADAS WITH CHICKEN, CHEESE AND SPINACH
2 Tbs. neutral oil like vegetable oil
1 onion, diced
2 cloves garlic, minced
1 lb spinach
1 cup sour cream
4 cups cooked chicken, shredded
4 cups assorted cheeses, such as cheddar and mozzarella
pinch of salt
2-15 oz. cans store bought enchiladas sauce (this is the brand I use
8 to 10 tortillas, depending on the size of your casserole dish
Pre-heat oven to 375F.
In a medium sized saute pan warm oil over medium heat. Add the onion and cook until translucent, about 3 to 5 minutes. Add the garlic and cook for another 30 seconds. Adding in a handful at a time, wilt the spinach in the pan.
After the spinach is wilted add the mixture to a big bowl. Add the sour cream, chicken, 3 cups of the cheese and a big pinch of salt. Stir well to combine.
Pour 1 cup enchilada sauce into the bottom of a 9 x 13 casserole dish. Pour the remaining enchiladas into a shallow bowl or pan.
Assemble the enchiladas by dipping a tortilla into the bowl of enchilada sauce. Then on a flat surface add about 1/4 cup of the filling. Roll up the tortilla around the mixture and place them in the casserole dish seam side down. Repeat with remaining ingredients.
Bake enchiladas for about 30 minutes or until the cheese is bubbling. Garnish with green onions and cilantro.
Makes about 6.
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Chicken Enchiladas With Cream Cheese & Pinto Beans : Mexican Recipes
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Chicken enchiladas with cream cheese and pinto beans will require a pot and a few other primary tools. Make chicken enchiladas with cream cheese and pinto beans with help from a culinary professional with twelve years of experience in this free video clip.
Expert: Ben Diaz
Filmmaker: John Wilbers
Series Description: You don't have to hop on a plane every time you want to enjoy a little delicious world or regional cuisine. Get tips on Mexican recipes that you can bring to your own home with help from an experienced culinary professional in this free video series.