Cream Cheese Chicken Enchiladas
I have gotten some of the best reviews on these enchiladas. They may not look amazing but they are the best tasting enchiladas I've had.
I have gotten some of the best reviews on these enchiladas. They may not look amazing but they are the best tasting enchiladas I've had.
- 1 small onion diced
- 6 chicken breasts boiled and shredded
- 1 small can diced green chili peppers
- 3 tablespoons butter/margarine
- 2 8 oz philadelphia brand cream cheese softened (cut into one or 2 inch cubes)
- 2 28 oz cans las palmas green enchilada sauce
- 1 package of 10 burrito size tortillas
- 1 8 oz bag kraft mexican 4 cheese (can use more if you like them cheesier)
- Carbohydrate 36.1598060233918 g
- Cholesterol 525.89883 mg
- Fat 122.015877467251 g
- Fiber 3.01530172843006 g
- Protein 118.012674481871 g
- Saturated Fat 45.1950976792982 g
- Serving Size 1 1 Serving (848g)
- Sodium 1336.68286111111 mg
- Sugar 33.1445042949617 g
- Trans Fat 17.0530279546199 g
- Calories 1734 calories
Step-by-step
- Boil your 6 Chicken breasts until tender. You can use boneless or bone in doesnt matter
- Let cool then shed (if your impatient like i am just run cold water on them and break them into peices they will cool faster)
- Set chicken aside.
- Preheat oven to 375 degrees
- Put your butter and onion in a skillet or a pot (make sure it is large enough to fit all your chicken in)
- After onions are translucent looking add the chili peppers and shredded chicken
- Once that is hot turn off the heat and put in the cream cheese.
- mix the cream cheese in with the rest until their are no chunks of cream cheese left.
- Now pour one can of enchilada sauce into the bottom of a 16x11 inch pan (thats just what size i use to fit 8-10)
- Dip one side of your tortilla in the sauce (that will be the inside of the tortilla)
- Fill with the chicken cream cheese mix put some cheese in then roll up and put in pan
- Continue this until the pan is full
- Pour the second can of enchilada sauce on top and cover with cheese
- Put in the oven and let cook for 45 minutes or until cheese is lightly browned.
- ENJOY!!!
Cream Cheese Integration
Cream cheese provides richness and body to the filling. Softening the blocks into one- or two-inch cubes before adding them to the warm chicken mixture ensures smooth incorporation. Stir the cubes off the heat. Residual warmth from the pan melts the dairy without breaking the emulsion. Trapping moisture inside the tortilla requires balancing the chicken and cheese quantity so the wrap closes without tearing.
Sauce Application
Enchilada sauce dictates the moisture balance of the bake. Pouring one full 28-ounce can directly into the bottom of a 16x11-inch pan prevents the tortillas from sticking to the metal during the 45-minute bake. Dipping the interior of each tortilla into the sauce prior to filling seasons the inside of the roll directly. The second can goes over the top to keep exposed edges from drying out in a 375-degree oven.
Determining Doneness
Visual cues replace internal probes for this casserole. Watch the surface cheese for light browning across the edges of the pan. Sauce bubbling vigorously around the perimeter indicates the center has reached serving temperature. Let the dish rest ten minutes before serving so the filling sets and portions hold their shape.
