Cheesy Chicken Enchiladas

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cheesy chicken enchiladas. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Get In Touch With Our Professional Team To Find Out More About Our Range. Browse Our Great Selection of Books & Get Free UK Delivery on Eligible Orders! Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the jalapenos over all and top with the Cheddar cheese.

Cheesy Chicken Enchiladas is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Cheesy Chicken Enchiladas is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have cheesy chicken enchiladas using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Chicken Enchiladas:
  1. Prepare 3 chicken breasts
  2. Prepare 8 oz cream cheese
  3. Take 2 cups shredded cheese
  4. Make ready 1 can red enchilada sauce (10 oz)
  5. Get 10 fajita style tortillas
  6. Make ready 2 cans cream of chicken soup (10.5 oz)
  7. Make ready 2 tbsp mayonnaise
  8. Make ready 2 tbsp sour cream
  9. Get 1⁄2 package taco seasoning
  10. Get 1 tbsp cayenne pepper
  11. Take 1 tsp Salt
  12. Get 1 tsp pepper
  13. Prepare 8 oz salsa

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Whisk ½ cup milk into the reserved cup of sauce and pour it over the top of the chicken enchiladas. Then top with the remaining cup of cheese. The enchiladas should be heated through and the cheese should be melted.

Instructions to make Cheesy Chicken Enchiladas:
  1. Boil the chicken for 25-30 minutes
  2. Combine the cream cheese,1 cup shredded cheese, 1 can cream of chicken soup, mayo, sour cream, salsa, taco seasoning, cayenne pepper and salt and pepper into a medium bowl and mix.
  3. Shred the chicken as fine as possible and add to the cheese mixture
  4. Evenly add the cheese mixture into each tortilla and roll them. Place them with the seam down on a cooking pan of your choice.
  5. Take 1⁄3 can of cream of chicken soup and pour evenly over the enchiladas. You might have to spread it evenly with a spoon. You will not need the remaining soup.
  6. Take 1 can of red enchilada sauce and pour it evenly over the enchiladas.
  7. Cover the enchiladas with the remaining cup of shredded cheese. You might want to add more if you prefer extra cheese.
  8. Cook enchiladas in oven for 20-25 minutes at 400 degrees.

Then top with the remaining cup of cheese. The enchiladas should be heated through and the cheese should be melted. Add a small scoop of the chicken. In medium bowl, stir together soup and enchilada sauce. Pat the chicken dry, sprinkle with salt and pepper, place a little olive oil in the bottom of a baking dish or pan, add the chicken in one layer, and roast until fully cooked.

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