Simple Way to Prepare Any-night-of-the-week Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cream cheese chicken enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cream Cheese Chicken Enchiladas is one of the most favored of recent trending foods on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Cream Cheese Chicken Enchiladas is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook cream cheese chicken enchiladas using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients requirements for Cream Cheese Chicken Enchiladas:

1. Give 10 oz - red enchilada sauce.
2. Require 10 of corn tortillas (6 inch).
3. You need 1 1/2 lb - Chicken breast (boneless and skinless).
4. You need 1 for jalapeño.
5. You need 1 for red bell pepper, small.
6. Prepare 4 oz cream cheese.
7. Need 8 oz for shredded Mexican blend cheese, divided.
8. Provide Seasoning.
9. Need 1 1/2 tsp Salt.
10. Need 1/2 tsp - black pepper.
11. Provide 1 tsp for Onion powder.
12. Prepare 1/4 tsp for cayenne pepper.
13. Give 1 tbsp cumin.

Cream Cheese Chicken Enchiladas process:

1. Pre heat oven to 350.
2. In a large stock pot, bring a quart of water to a boil over high heat. Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165°F..
3. While chicken is cooking, dice peppers..
4. Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan..
5. When chicken is done, remove from pot and shred. (The easiest way to shred is with stand mixer on low using the paddle attachment.).
6. Add cheeses and peppers to the chicken and combine. (Reserve 2 ounces of the shredded cheese for topping the enchiladas.).
7. Add spices and stir to distribute evenly..
8. Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds. This softens the tortillas and prevents them from breaking during preparation..
9. Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla. Roll and place in the pan..
10. Repeat until chicken mixture is evenly distributed among each of the tortillas. Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan..
11. Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top..
12. Place pan in pre heated oven and bake for 12 - 15 minutes. Serve hot will chips and salsa!.

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