Baked Chicken Cheese Enchiladas

Baked Chicken Cheese Enchiladas


* 4 oz. cream cheese, softened
* 1/4 cup sour cream
* 2 cups prepared salsa
* 2 cups grated Cheddar or Monterey Jack cheese
* 2 cups shredded cooked chicken
* 1 cup frozen corn kernels, thawed
* 1/2 teaspoon cumin
* 1/4 teaspoon dried oregano
* 1/4 teaspoon cayenne
* Salt and pepper
* 4 scallions, thinly sliced
* 12 to 14 soft round 6 to 8-inch flour or corn tortillas


Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn,
cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom.
Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm. The cheese enchilada recipe is ready to serve...great taste ! Enjoy it !


Enchiladas Suiza

Enchiladas Suiza

  • 3 cups green tomatillos
  • 1/4 cup onion, chopped
  • 1/2 fresh jalapeno peppers
  • 2 tablespoons fresh cilantro, chopped
  • 3 cloves garlic
  • 1/4 cup cream
  • 1 pinch cumin
  • 2 tablespoons vegetable oil
  • 1/2 split chicken breast
  • 1 cup chicken broth
  • 1 teaspoon oregano
  • 1 bay leaf
  • 3 corn tortillas
  • 1 cup shredded Swiss cheese
  • Salt and pepper to taste
  • 1/4 cup rice, cooked
  • 1/4 cup beans, cooked
  • 1/4 avocado, sliced
  • Cilantro for garnish
Instructions :
First of all put the green tomatillos, onion, jalapeno and garlic into a pot of salted, boiling water for two minutes. (Tomatillos, also known as tomate verde, are a very distant cousin of the common tomato. About the size of golf balls, they grow encased in a papery husk, which must be removed before cooking. They are available in ethnic stores and in upscale supermarkets.)

And then remove all of the ingredients from the water and place them into a food processor. Blend with cilantro, fresh cream and pinch of cumin. In a separate pan, sauté the chopped onion with the vegetable oil, then slowly add the pureed mixture. Simmer until the tomatillo sauce comes to form a smooth consistency. Next is to add a pinch of sugar, if necessary, to balance the flavor.

Start the enchilada preparation by slow cooking the chicken breast in the broth with the oregano, bay leaf, salt and pepper. Remove the cooked chicken from the broth and shred it by hand, then divide it between the three tortillas.Use the tomatillo sauce to completely cover the chicken, then roll the tortillas up and place them on a plate.

Drape the tortillas with the remaining sauce and sprinkle them with the Swiss cheese. Finally, place them in the oven until the cheese has melted.
The cheese enchilada is ready to serve with rice and beans and garnish with avocado and cilantro......great taste...! Enjoy it !

Chicken Cream Cheese Enchilada

Chicken Cream Cheese Enchilada

* 8 flour tortilla
* 4 boneless skinless chicken breast
* 2 packs of softened cream cheese
* 1 cup sour cream
* 1/2 cup salted deshelled sunflower seeds
* 3/4 cup sliced black olives
* 20 oz can enchilada sauce
* 3 cups shredded cheddar cheese


First of all boil chicken until cooked, then shred and set aside. And then combine cream cheese and sour cream, mixing until smooth. Next is to add sunflower seeds, olives and chicken. Be careful not to over mix or chicken will become too fine. Take flour tortillas and place a healthy scoop onto tortilla, fold right and left sides into center, then roll into enchilada. Place enchilada in glass casserole dish. Once you have completed rolling all of your enchiladas pour enchilada sauce evenly over top and then cover with cheese. Place in oven at 375 degrees and cook for approximately 25 minutes or until cheese is golden and sauce is bubbling...and the cheese enchilada recipe hs ready to serve ! Enjoy it !
beef-cheese-enchiladas recipe

Beef Cheese Enchiladas

Beef Cheese Enchiladas Recipes

Cheese Enchilada Ingredients
  • 1 pound ground beef cooked
  • 1 each onion minced
  • 2 cans chili pepper diced
  • 1 clove garlic minced
  • 2 pints tomato sauce
  • 1/2 teaspoon salt
  • 1 each egg beaten
  • 1/2 pound cheddar cheese grated
  • 12 each flour tortillas soft
  • 1 x olive oil
  • 1 x red hot pepper sauce (eg. Tabasco)
  • 2 teaspoons vegetable oil

First of all Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
And then In separate skillet heat 2 tbl oil and sauté onion until tender.
Next is to Add chili peppers, garlic, tomato sauce, salt and pepper.
Add ground beef.
Simmer uncovered 10 minutes.
Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish.
Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 deg for 15 minutes. The cheese enchilada recipe of beef is ready...enjoy it !
baked-chicken-cheese-enchiladas recipe

Low Fat Cheese Enchilada Recipe

Low Fat Cheese Enchilada Recipe

A great cheese enchilada recipe to try......
Cheese Enchilada Recipe Ingredients

* 1 pound low fat queso blanco (or Monterey Jack), grated
* 1/4 pound low fat pepper jack, grated for topping
* 1 package corn tortillas (about a dozen or so)
* 1/4 cup yellow onion, small diced
* 1/4 cup red onion, small diced
* 1/4 cup red pepper, small diced
* 1/4 cup green pepper, small diced
* 1 tablespoon minced garlic
* 1 serving of enchilada sauce, warmed
* Vegetable oil for frying the tortillas
* Olive oil for sweating the vegetables

Cheese Enchilada Recipe Instructions

1. In a 12-inch pan, put enough olive oil to just barely coat the bottom of the pan.
2. Set over a medium-low heat.
3. Add the peppers and almost all of the onions.
4. Slowly sweat the onions and peppers until the onions just start to become translucent.
5. Add the garlic and continue to sweat until it becomes fragrant.
6. Remove from heat and let cool.
7. Once the onion/pepper mix is cooled, mix it into the grated low fat queso blanco.
8. Add the uncooked onions and mix thoroughly.
9. Add an inch of vegetable oil to a pan that is at least two inches deep and heat to at least 350 degrees Fahrenheit.
10. Using tongs, dip the corn tortillas one at a time into the oil until they just start to bubble.
11. Remove the tortilla from the oil and dip them one or twice very quickly.
12. Place on a drying rack or a paper towel to drain and cool.
13. Once the fried tortilla is cool enough to handle, place about an ounce of the cheese mixture in the middle of the tortilla, enough to go across the tortilla with about a half inch margin on both sides and about an inch high.
14. You should have enough cheese for about 12 enchiladas.
15. Coat the bottom of a 9 x 13 oven ready dish with a little of the enchilada sauce.
16. Place the rolled enchiladas in the dish seam side up.
17. Cover the enchiladas completely with sauce.
18. Sprinkle a little of the pepper jack cheese on each enchilada.
19. Bake for 15 to 20 minutes in a 350 degree oven

This great low fat cheese enchilada recipe is ready to serve.... yum yum !

Cheese Enchilada Casserole

Cheese Enchilada Casserole

  • 1 1/2 cups chicken broth
  • 1 can (14.5 ounces) tomatoes, drained and crushed
  • 1 tablespoon chili powder
  • 1/4 teaspoon leaf oregano, crushed
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 3 cups shredded Cheddar cheese, or a Mexican blend of cheeses
  • 1/3 cup finely chopped onions
  • 16 (6-inch) corn tortillas
sliced ripe olives In a saucepan, combine tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes. In a small bowl, combine 2 1/2 cups cheese and onions. Preheat oven to 350°. Warm tortillas in microwave then dip them in the tomato sauce mixture; lay them in a lightly greased 9x13x2-inch casserole dish. Fill each tortilla with cheese and onion mixture; roll. Repeat until dish is full. Sprinkle remaining cheese on top. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Cheese enchiladas are ready to serve 8 great persons....enjoy it !

Cheese Enchilada Recipe

Cheese Enchilada Recipe

Try this amazing recipe. Remember that the enchilada sauce you use is very important to the success of your dish.
Cheese Enchilada Recipe Ingredients:

* 1 lb of mild cheddar cheese, grated
* corn tortillas
* vegetable oil
* 1/4-1/3 cup finely chopped yellow onion
* Enchilada sauce, heated
* sour cream, optional
* guacamole, optional

Cheese Enchilada Recipe Instructions:

Heat the vegetable oil in a frying pan on medium heat.You will need some tongs and a plate or tray to assemble your enchiladas.Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.

The goal here is to make the tortillas soft and tender. If the tortillas are left in the oil too long they will get hard and be difficult to roll. If that happens just toss them out and start over.
The other option is to go ahead and keep cooking them in the oil until they become hard. These can be used as tostada shells if you like.
Back to dipping the tortillas 3 quick times in the oil. Once you do this, dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute or two.

Add a handfull of the grated cheddar cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla.

Pick up the cheese enchilada with your fore fingers on the botton where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.With a little practice you will be a pro in no time at this.Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it! Sprinkle more cheddar cheese and onion on top in the desired amount. Now let taste this great cheese enchilada ....mmmm..!

"Hot is Better"

Fisr of all preheat the oven to 400 degrees and place your enchiladas in the oven. Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more. Remember, you want to make sure the cheese inside the enchilada is melted.....mmm nice !
Cheese enchilada recipes: chicken-cream-cheese-enchilada