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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 How to Boost Your Mood with Food.

In general, people have been conditioned to think that “comfort” foods are bad for the body and need to be avoided. If your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. A number of foods actually do elevate your mood when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Green tea is wonderful for moods. You were sure green tea had to be mentioned, right? Green tea has a lot of an amino acid called L-theanine. Studies show that this specific amino acid can basically stimulate brain waves. This helps better your mental sharpness while relaxing the rest of your body. You knew green tea could help you feel healthier. And now you know it can help you be happier also!

As you can see, you don’t need to consume all that junk food when you wish to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to cream cheese chicken enchiladas recipe. To make cream cheese chicken enchiladas you only need 13 ingredients and 12 steps. Here is how you achieve it.

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