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 cook till browned on all sides.
Transfer the chicken to a plate and set aside.
Reduce warmth to medium-low and melt the butter within the skillet.
Cook the chicken
Preheat oven to 350 levels F (175 degrees C).
In a big skillet, cook chicken over medium warmth until cooked by way of. Remove from heat and shred.
In a big bowl, combine the cooked chicken, cream cheese, sour cream chicken enchilada casserole cream, salsa, chili powder, cumin, and salt and pepper to style.
Spoon about half of cup of the chicken mixture into every tortilla. Roll up the tortillas and place them seam facet down in a baking dish.
Pour the remaining chicken combination 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 big saucepan over medium warmth. Whisk within the tomato sauce, diced tomatoes, chili powder, cumin, and salt. Bring the combination to a simmer and cook dinner for 10 minutes, or until the sauce has thickened.
To make the base, unfold a thin layer of the sauce in the bottom of a 13×9-inch baking dish. Top with half of the tortillas, half of the chicken, half of the cream cheese mixture, and half of the shredded cheese. Repeat the layers. Cover the baking dish with aluminum foil and bake at 375 levels for 30 minutes, 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 spread 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 attain your desired flavor.
Assembling the Enchiladas
Spread the sauce
Spread about half of cup of the sauce in the backside of a 9×13-inch baking dish. Spread 1 cup of the sauce within the center of a tortilla. Sprinkle with about half of 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, in the prepared 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 the quick ends.
5. Place the enchiladas seam aspect down in a greased 9×13 inch baking dish.
6. Pour the remaining enchilada sauce excessive of the enchiladas.
7. Bake at 350 levels 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 bottom of a baking dish.
2. Place one tortilla within the baking dish and unfold a cup of the chicken combination and a cup of the cheese combination down the middle of the tortilla.
3. Roll up the tortilla and place seam facet down in the baking dish.
4. Repeat with the remaining tortillas, chicken mixture, and cheese combination.
5. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
6. Bake for half-hour, or until heated through.
Baking the Enchiladas
Prepare the baking dish
Preheat the oven to 375 degrees F (190 levels C).
Grease a 9×13-inch baking dish, or flippantly 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 mixture 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 side down within the ready baking dish.
Repeat with the remaining tortillas and filling.
Bake the enchiladas
Preheat oven to 375 degrees F (190 levels C). Spray a 9×13-inch baking dish with cooking spray.
In a big bowl, combine the chicken, cream cheese, salsa, chili powder, cumin, and salt. Mix properly.
Spread some of the enchilada sauce in the bottom of the ready baking dish. Fill every tortilla with about 1/2 cup of the chicken mixture and roll up. Place the enchiladas seam facet down in the prepared baking dish.
Pour the remaining enchilada sauce over the enchiladas. Sprinkle the cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let stand for five minutes earlier than serving.
Garnish and serve
Preheat the oven to 350 levels Fahrenheit (175 levels Celsius).
Spread 1 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.
Place the enchiladas within the baking dish, seam aspect down.
Pour the remaining enchilada sauce over the enchiladas.
Cover the baking dish with aluminum foil.
Bake for 20-25 minutes, or until the enchiladas are heated through.
Remove the foil and sprinkle the cheese on high of the enchiladas.
Bake for an extra 5-10 minutes, or until the cheese is melted and bubbly.
Serve instantly, garnished with sour cream, avocado, cilantro, and pico de gallo.
