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Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas

Before you jump to Cream Cheese Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Many of us think that comfort foods are bad for us and that we must avoid them. However, if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. There are a number of foods that actually can improve your moods when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

Eggs, you might be astonished to learn, are great at combating depression. You should make sure, however, that what you make includes the yolk. Every time you wish to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, particularly the yolks, are full of B vitamins. B vitamins can be terrific for raising your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that affect your mood–function better. Eat an egg and jolly up!

So you see, you don’t need junk food or foods that are bad for you to feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to cream cheese chicken enchiladas recipe. You can have cream cheese chicken enchiladas using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Cream Cheese Chicken Enchiladas:
  1. Prepare 10 oz red enchilada sauce
  2. Use 10 corn tortillas (6 inch)
  3. Prepare 1 1/2 lb Chicken breast (boneless and skinless)
  4. You need 1 jalapeño
  5. Get 1 red bell pepper, small
  6. You need 4 oz cream cheese
  7. Use 8 oz shredded Mexican blend cheese, divided
  8. Use Seasoning
  9. Get 1 1/2 tsp Salt
  10. Use 1/2 tsp black pepper
  11. Get 1 tsp Onion powder
  12. Take 1/4 tsp cayenne pepper
  13. Provide 1 tbsp cumin
Steps to make Cream Cheese Chicken Enchiladas:
  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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