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    You are in: Home / Recipes / Cream Cheese Chicken Enchiladas Recipe
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    Cream Cheese Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    Janie Marie's Note:

    These enchiladas are so rich and yummy - but not diet food! They're based on a recipe I found on another website, with a few additions here and there. You can assemble these and refrigerate these overnight if needed, then just bake when ready.

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    Units: US | Metric


    1. 1
      Place chicken breasts in medium size saucepan; add water and sliced garlic. Cover adn bring to simmer. Cook until just tender, about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
    2. 2
      Saute onion in butter in medium size skillet until just soft, about 5 minutes. Add chopped garlic; saute 1 minutes. Add chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute, stirring.
    3. 3
      Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted. Stir in chunks of cream cheese.
    4. 4
      Combine 1 cup cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time, in hot oil just until limp, about 5 to 10 seconds on each side. Do not let them become crisp. Place on work surface.
    5. 5
      Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in preheated hot oven (400°F) for 20 minutes or until bubbly. Garnish with extra sliced green onion. Serve with guacamole, salsa and sour cream.

    Ratings & Reviews:

    • on August 14, 2008

      I used evaporated milk, peppers, and mixed mexican cheese instead. I like lots of filling in mine so I oly got 6 enchiladas out of this recipe. Works well if you get ingredients ready and keep in fridge to make up next day. Sot of a Robin Miller Thing, Or Sandra Lee. Birdie

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    • on March 15, 2010


      I thought these were good! Very flavorful and hearty. I added some fresh chopped cilantro for garnish and served this dish with rice and pinto beans. I will be making this dish again. Thanks for posting!

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    • on May 14, 2008


      This recipe tastes great! But I did a lot of stuff to cut the fat. I used margerine instead of butter, I used skim milk instead of cream (the sauce was still very thick and tasty), I cut the cream cheese in half and used low-fat cream cheese. I used low-fat cheddar and I only sprinkled 1/2c on top. I didn't fry the tortillas, but then learned why you would want to, the tortillas tear easily if not fried, not sure how to get around that, but I was able to make the dish. Just as an FYI, the sauce that you make could easily make a really yummy dip, I am going to try that for my next potluck.

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    Nutritional Facts for Cream Cheese Chicken Enchiladas

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 830.9
    Calories from Fat 568
    Total Fat 63.1 g
    Saturated Fat 31.8 g
    Cholesterol 193.3 mg
    Sodium 1169.2 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 4.8 g
    Sugars 3.4 g
    Protein 33.9 g

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