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Before you jump to cream cheese chicken enchilada recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.
Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some adjustments. Each and every family must start making changes that are environmentally friendly and they should do this soon. The cooking area is a good place to start saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen by itself provides you with many small means by which energy and money can be saved. Natural living is definitely something we can all accomplish, without difficulty. A lot of it really is merely using common sense.
We hope you got benefit from reading it, now let's go back to cream cheese chicken enchilada recipe. To make cream cheese chicken enchilada you only need 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare cream cheese chicken enchilada:
- You need 2 can of enchilada sauce.
- Prepare 2 lb of boneless chicken breast.
- Use 8 oz of cream cheese.
- You need 1/2 cup of sour cream.
- Get 1 packages of cheddar cheese.
- Provide 1 packages of monterey jack cheese.
- You need 1 packages of corn tortillas.
Steps to make cream cheese chicken enchilada:
- preheat oven to 350°F.
- In a 9X13 pan add 1 can enchillada sauce and set aside..
- In a skillet cook chicken until well done let cool..
- Shred chicken and add cream cheese, sour cream, half cheddar cheese and half Monterey jack to skillet. Cook until all is melted well..
- put heaping spoonful of meat mixture in one shell roll up and put in 9X13 pan continue until pan is full..
- Pour other can of enchilada sauce over all enchiladas and remaining cheese..
- Put foil over and bake for 35 minutes. Take off foul and let bake about 15 minutes more..
- Take out and enjoy..
Want to transform leftover chicken into something fabulous? Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. This might just be our favorite chicken enchilada recipe.
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