Time 40m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Heat oven the 350*. In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions. Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down. Cover with the remaining enchilada sauce. Bake for 25 minutes. Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.
Yield 4 servings Number Of Ingredients 12 Steps:
Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated. Preheat oven to 450°F (230°C). Salt and pepper the chicken breasts, add the cheese mixture, and roll ’em up. Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down. Bake for 25 minutes. Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil. Enjoy!
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish. Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Time 1h5m Yield 24 serving(s) Number Of Ingredients 14 Steps:
Sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese. Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes. Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas. Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes. Serve with Spanish Rice.
Time 1h10m Yield 12-15 servings. Number Of Ingredients 13 Steps:
In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
More about “three cheese chicken enchiladas recipes”
Time 50m Yield 10 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
