Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, cheesy chicken enchiladas. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Home cooks love this six-ingredient chicken enchiladas recipe, because it's extra easy thanks to a clever hack. These lightened cheesy chicken enchiladas have a creamy cheese topping in place of a more traditional enchilada sauce. Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic Cottage Cheese Chicken Enchiladas.
Cheesy chicken enchiladas is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cheesy chicken enchiladas is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook cheesy chicken enchiladas using 11 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy chicken enchiladas:
- Prepare 5 boneless skinless chicken breasts
- Make ready 2 bell pepper
- Make ready 1 white onion
- Get 1 can MILD ROTEL TOMATOES
- Take 1 can YELLOW HOMINY
- Make ready 6 pieces cooked bacon
- Prepare 1 packages LIPTION SPANISH RICE
- Get 1 brick of cream cheese
- Take 1 can ENCHILADA SAUCE
- Make ready 1 cup SHREDDED MEXICAN CHEESE
- Take 8 large TORTILLAS
This easy dinner can be made using leftover chicken, cream of chicken soup, sour cream and picante sauce. Learn how to make Cheesy chicken enchiladas & see the Smartpoints value of this great recipe. PERDUE® Fresh Boneless Skinless Chicken Thighs. Mild Cheesy Chicken Enchiladas. this link is to an external site that may or may not meet accessibility guidelines.
Steps to make Cheesy chicken enchiladas:
- Preheat oven to 400
- Cut chicken breasts into smaller pieces so they cook faster. put chicken breasts into a deep skillet with about a ¼” of water in the bottom of the pan. cover and cook on medium heat until cooked through.
- While chicken is cooking, make the spanish rice following the directions on the package. leave on the stove on lo heat to cook all the liquid out of it
- Cut the peppers and onions into ¼” pieces
- Cut the bacon into small pieces
- Open the can of hominy, rinse and drain
- Once the chicken has finished cooking, remove from pan and let cool. rinse the pan and place back on the stove. place the onions, peppers, hominy, bacon, and tomatoes in the pan and let simmer.
- Once the chicken has cooled, pull into small pieces and add to the pan
- Add the rice to the pan
- Add the cream cheese (i like to keep it in the freezer before i start so i can cut it into strips so it melts easier)
- Add 1 handful of shredded mexican cheese and stir everything thouroughly
- Take a large baking or roasting pan and line with foil. divide the mixture into 8 servings and wrap each serving with the tortillas. place enchiladas into the pan and drizzle with enchilada sauce and sprinkle shredded cheese on the top
- Bake for 15-20 min, or until the enchiladas start to brown and get crispy
- Remove from oven and serve
I've been looking for a really good and easy chicken enchilada recipe for a while now. Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know they're enjoying a lightened meal. My family's FAVORITE chicken enchilada bake drenched in queso cheese made with tortillas stuffed with a creamy filling of tender flavorful chicken and taco seasoning. These Cheesy Chicken Enchiladas are so simple and quick to make.
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