Cheesy Chicken Enchiladas

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cheesy chicken enchiladas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Cheesy Chicken Enchiladas is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Cheesy Chicken Enchiladas is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cheesy chicken enchiladas using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Chicken Enchiladas:
  1. Take 3 chicken breasts
  2. Prepare 8 oz cream cheese
  3. Make ready 2 cups shredded cheese
  4. Prepare 1 can red enchilada sauce (10 oz)
  5. Take 10 fajita style tortillas
  6. Get 2 cans cream of chicken soup (10.5 oz)
  7. Make ready 2 tbsp mayonnaise
  8. Take 2 tbsp sour cream
  9. Get 1⁄2 package taco seasoning
  10. Take 1 tbsp cayenne pepper
  11. Take 1 tsp Salt
  12. Get 1 tsp pepper
  13. Get 8 oz salsa

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Whisk ½ cup milk into the reserved cup of sauce and pour it over the top of the chicken enchiladas. Then top with the remaining cup of cheese. The enchiladas should be heated through and the cheese should be melted.

Instructions to make Cheesy Chicken Enchiladas:
  1. Boil the chicken for 25-30 minutes
  2. Combine the cream cheese,1 cup shredded cheese, 1 can cream of chicken soup, mayo, sour cream, salsa, taco seasoning, cayenne pepper and salt and pepper into a medium bowl and mix.
  3. Shred the chicken as fine as possible and add to the cheese mixture
  4. Evenly add the cheese mixture into each tortilla and roll them. Place them with the seam down on a cooking pan of your choice.
  5. Take 1⁄3 can of cream of chicken soup and pour evenly over the enchiladas. You might have to spread it evenly with a spoon. You will not need the remaining soup.
  6. Take 1 can of red enchilada sauce and pour it evenly over the enchiladas.
  7. Cover the enchiladas with the remaining cup of shredded cheese. You might want to add more if you prefer extra cheese.
  8. Cook enchiladas in oven for 20-25 minutes at 400 degrees.

Then top with the remaining cup of cheese. The enchiladas should be heated through and the cheese should be melted. Add a small scoop of the chicken. In medium bowl, stir together soup and enchilada sauce. Pat the chicken dry, sprinkle with salt and pepper, place a little olive oil in the bottom of a baking dish or pan, add the chicken in one layer, and roast until fully cooked.

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