How to Prepare Appetizing Cheesy chicken enchiladas

Cheesy chicken enchiladas. Roll up the tortillas around the filling and place seam-side down in the baking dish. A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Cheesy chicken enchiladas Chef Tip: Try this shrimp version with a smoky kick! This might just be our favorite chicken enchilada recipe. It's so easy—you need just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. You can cook Cheesy chicken enchiladas using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Cheesy chicken enchiladas

  1. Prepare 5 of boneless skinless chicken breasts.
  2. Prepare 2 of bell pepper.
  3. Prepare 1 of white onion.
  4. Prepare 1 can of MILD ROTEL TOMATOES.
  5. Prepare 1 can of YELLOW HOMINY.
  6. It's 6 pieces of cooked bacon.
  7. Prepare 1 packages of LIPTION SPANISH RICE.
  8. You need 1 of brick of cream cheese.
  9. You need 1 can of ENCHILADA SAUCE.
  10. It's 1 cup of SHREDDED MEXICAN CHEESE.
  11. It's 8 of large TORTILLAS.

And of course, it's finished with a bunch of ooey, gooey cheese. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Enchiladas come in all different flavors, but this one features a creamy filling of rotisserie chicken, Cheddar cheese, cream cheese and seasoning mix. Then, the casserole is topped with red enchilada sauce and more Cheddar cheese.

Cheesy chicken enchiladas instructions

  1. Preheat oven to 400.
  2. Cut chicken breasts into smaller pieces so they cook faster. put chicken breasts into a deep skillet with about a ¼” of water in the bottom of the pan. cover and cook on medium heat until cooked through..
  3. While chicken is cooking, make the spanish rice following the directions on the package. leave on the stove on lo heat to cook all the liquid out of it.
  4. Cut the peppers and onions into ¼” pieces.
  5. Cut the bacon into small pieces.
  6. Open the can of hominy, rinse and drain.
  7. Once the chicken has finished cooking, remove from pan and let cool. rinse the pan and place back on the stove. place the onions, peppers, hominy, bacon, and tomatoes in the pan and let simmer..
  8. Once the chicken has cooled, pull into small pieces and add to the pan.
  9. Add the rice to the pan.
  10. Add the cream cheese (i like to keep it in the freezer before i start so i can cut it into strips so it melts easier).
  11. Add 1 handful of shredded mexican cheese and stir everything thouroughly.
  12. Take a large baking or roasting pan and line with foil. divide the mixture into 8 servings and wrap each serving with the tortillas. place enchiladas into the pan and drizzle with enchilada sauce and sprinkle shredded cheese on the top.
  13. Bake for 15-20 min, or until the enchiladas start to brown and get crispy.
  14. Remove from oven and serve.

While your enchiladas are baking, throw together a side salad, rice or beans to complete the meal. Mild Cheesy Chicken Enchiladas Mild Cheesy Chicken Enchiladas. Cheesy Chicken Enchiladas sound perfect for this cold winters day. Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday. Every time I see this dish I get hungry.

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