Cream Cheese Chicken Enchiladas

Name: Cream Cheese Chicken Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Mexican
Ingredients: 425 grams petite diced tomatoes, drained; 454 grams packages cream cheese, softened; 10 larges flour tortillas; 118 milliliters chopped fresh cilantro; 4 cloves garlic, crushed; 198 grams diced green chiles; 425 grams green enchilada sauce; 8 green onions, chopped; 1 Tbsp ground cumin; 1 teaspoon ground black pepper; 59 milliliters lime juice; 2 teaspoons salt; 473 milliliters shredded Cheddar cheese, divided; 3 skinless, boneless chicken breasts

You can never have too many Mexican recipes, so give Cream Cheese Chicken Enchiladas a try. One portion of this dish contains roughly 20g of protein, 26g of fat, and a total of 420 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have enchilada sauce, lime juice, flour tortillas, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works best as a main course, and is done in around 50 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

Equipment you will use

Baking Pan

Oven

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).

Ingredients you will need

Chicken Breast

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove chicken to a cutting board to cool.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

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.

Ingredients you will need

Cream Cheese

Green Chili Pepper

Green Onions

Lime Juice

Cilantro

Tomato

Garlic

Pepper

Cumin

Salt

Equipment you will use

Bowl

Add 1 cup Cheddar cheese and fold to integrate.

Ingredients you will need

Cheddar Cheese

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.

Ingredients you will need

Green Enchilada Sauce

Cheddar Cheese

Cream Cheese

Tortilla

Whole Chicken

Equipment you will use

Baking Pan

Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

425grams

petite diced tomatoes, drained 454grams

packages cream cheese, softened 10larges

flour tortillas 118milliliters

chopped fresh cilantro 4cloves

garlic, crushed 198grams

diced green chiles 425grams

green enchilada sauce 8

green onions, chopped 1Tbsp

ground cumin 1teaspoon

ground black pepper 59milliliters

lime juice 2teaspoons

salt 473milliliters

shredded Cheddar cheese, divided 3

skinless, boneless chicken breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.