Add 1 cup shredded cheese; mix well. 2 (8 ounce) packages cream cheese, softened, 1 (15 ounce) can petite diced tomatoes, drained. Cook 5 min. It was a bit abrasive to bite down on one. I also feel like it could have used more chicken. I love that! Tons for left overs. Lastly I used a lot more cilantro just because why not? Bake at 350 degrees for 20 minutes or until thoroughly heated. Congrats! Add chicken, Neufchatel, 1/2 cup salsa, sour cream, chiles, cilantro and cumin; mix well. 59.2 g Allrecipes is part of the Meredith Food Group. Cook the chicken breasts in boiling water until no … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. or until heated through. I did top with black olives, more green onions and cilantro. or until heated through, stirring occasionally. DIRECTIONS. How To Make Enchiladas. Bring a saucepan of lightly salted water to a boil. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. These were full of flavor and my husband said to make these again. I had some leftover chicken mixture so I added some sour cream and enchilada sauce and turned it into a yummy dip. Very tasty...Mexican food is my "comfort food", and this definitely fills the bill! or until heated through, stirring occasionally. Cook 5 min. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. I made the filling mixture earlier in the day and refrigerated it until I was ready to assemble. I wish I had read the reviews first! Great recipe. * Percent Daily Values are based on a 2,000 calorie diet. I'm really happy with the way it came out. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour remaining salsa over the top. Roll the tortillas up and place seam … (8 oz.) I will make again with only one block. I put some of the cumin in with the chicken and used a bit less in the mixture. Try our Cream Cheese-Chicken Enchiladas out tonight. Okay so I'm not really a recipe follower, I usually just use them as a guide and this is an excellent recipe that you can adjust to your tastes. I serve with sour cream, extra salsa, and tortilla chips. You could alter it to be much hotter or very mild for little kids. Use 2 forks or your fingers to pull the meat lengthwise in opposite directions, separating it into long shreds. https://www.food.com/recipe/chicken-cream-cheese-enchiladas-463294 * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Nutrient information is not available for all ingredients. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. The prep time is an estimate; if you keep precooked, chopped chicken on hand the prep time is next to nothing. PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided. This is really creamy and really good! I also made nachos with tortilla chips and shredded cheese on top baked in the oven. DH ate two huge plates. Top filled tortillas with salsa mixture and shredded cheese. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. https://www.yummly.com/recipes/philadelphia-cream-cheese-enchiladas My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Delicious but I tweaked it based on what I had in the house! Bring a saucepan of lightly salted water to a boil. Place seam side down in a lightly gresed 12X8 inch baking dish. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Didn't miss either. Amount is based on available nutrient data. Heat oven to 350°F. Please enable JavaScript in the browser settings and try again. Total Carbohydrate TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. I was craving some Mexican and this hit the spot. Thank you for a recipe that was totally different from what I usually make! Bake in the preheated oven until hot and the cheese is melted, about 20 minutes. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. It was delicious and we gobbled these up with sour cream, Mexican rice, and refried beans. You saved Cream Cheese Chicken Enchiladas to your. Remove chicken to a cutting board to cool. Our Cream Cheese-Chicken Enchiladas are a great spicy entrée for a large group. Spoon 1/3 cup chicken mixture down center of each tortilla; roll … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. this link is to an external site that may or may not meet accessibility guidelines. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. I think it would taste much better. Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla. Add 1 cup shredded cheese; mix well. Top tortillas with remaining Cheddar cheese and green enchilada sauce. I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. You could absolutely make the whole thing in advance drop to room temperature and then bake for dinner! Add 1 cup Cheddar cheese and fold to integrate. Information is not currently available for this nutrient. I also boiled my chicken with a bouillon cube and some cumin. 3. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Info. I do think the cream cheese added something to the enchiladas but it was too much. 576 calories; protein 23.9g 48% DV; carbohydrates 50.1g 16% DV; fat 31g 48% DV; cholesterol 90.6mg 30% DV; sodium 1672mg 67% DV. I used the full amount of cream cheese and it was too much. Pour sauce over tortillas; cover with foil which has been lightly sprayed on the underside with non-stick spray. I used Costco Shredded Jack and Cheddar Cheese (all I had)! Grease a baking dish. I didn't have any chiles or canned diced tomatoes so I just added salsa to keep it mild. Spoon about 2/3 cup chicken mixture down center of each tortilla; roll up. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. 2. Yummy, cheesy enchiladas and my husbands favorite! https://www.tasteofhome.com/recipes/creamy-chicken-enchiladas I only had one 8oz. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition