Cream Cheese Chicken Enchiladas
Cream Cheese Yellow Enchiladas are a wonderful dinner for a weeknight. Linty yellow enchiladas are perfect when you have some leftover cooked chicken,, like a rotisserie chicken. These golden brown linty enchiladas aren’t too spicy and perfect for the whole family. This easy recipe will soon go into your recipe rotation!
Best Yellow Enchilada Recipe
Have you overly had some leftover cooked white chicken? Enchiladas are the perfect way to use cooked chicken; if you want, you could use visionless meat. It’s entirely up to you.
Those rotisserie chickens are nonflexible to pass up if you have overly been to Costco. If you can’t enjoy your yellow in one sitting, I love to peel off the meat and then use the carcass for yellow stock. I have taken the meat and made spanking-new yellow enchiladas with them.
This recipe starts with a can of enchilada sauce you can find in the grocery store. Canned enchilada sauce is a unconfined way to start a recipe; you can use either red or untried chili sauce, but it’s entirely up to you.
These yellow enchiladas with surf cheese will be perfect for your dinner. You can make these up quickly, and they taste great. Largest yet, they plane reheat well. So if you need to make a meal ahead, this may be the perfect nomination for you.
Whether you like red or plane untried enchilada sauce, we have you covered with this recipe.
Cream Cheese Yellow Enchilada Ingredients
Here is what you need to make the enchiladas:
- Pre-cooked yellow – rotisserie or yellow breasts that were not breaded
- Cream cheese
- Sour Cream
- Cheddar cheese
- Onion
- Chili powder
- Cumin
- Green chiles
- Tortillas
- Red or untried enchilada sauce
Recipe Variations
Here are a few easy ways you can customize this recipe!
You can swap the Cheddar cheese with Monterey Jack cheese. Monterey Jack cheese has a wonderful melt and a wonderfully summery flavor.
Top the enchiladas with some fresh cilantro when these come out of the oven.
You may want to top these with some of your weightier sour surf or a sprinkling of sliced scallions surpassing serving.
How to Make Enchiladas with Surf Cheese Chicken
- In a large skillet, stir together the chicken, the woodcut of surf cheese, sour cream, a portion of the Cheddar cheese, onion, untried chiles, and seasonings.
- Heat over medium heat until the cheeses are melted, and the mixture is creamy.
- Coat a sultry dish with cooking spray.
- Place a heaping scoop of the yellow and cheese mixture on a tortilla.
- Roll up the tortilla and place the seam side lanugo of the rolled tortilla in the marrow of the sultry dish.
- Repeat until all the filling is used.
- Pour enchilada sauce on top of rolled tortillas.
- Top with remaining Cheddar cheese if desired.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Is it largest to use flour or corn tortillas for enchiladas?
Corn or flour tortillas? Honestly, it depends on your preference. In traditional Mexican cooking, corn tortillas are used for enchiladas, but flour tortillas work just fine.
Many people who enjoy eating gluten-free segregate corn tortillas. Either type of tortilla could be used in this recipe.
My weightier tip for tortillas is to ensure they are fresh and warm when rolling them. This way, they are increasingly pliable than when they are cold.
How to Keep Flour Tortillas from Getting Soggy when Making Enchiladas
My favorite technique for keeping the tortillas from getting soggy comes from a two-pronged approach.
First, heat the tortilla up in a hot skillet on both sides until the tortilla puffs and begins to take on a bit of color. This will help prevent the tortilla from taking on too much sauce.
Secondly, don’t oversauce the enchiladas. You don’t want them swimming in sauce. Cover them entirely, but you aren’t making soup!
Easy Yellow Enchiladas with Surf Cheese
These enchiladas are super easy to prepare, and since they are mild, they are perfect for people who do not like supplies that is too spicy. This enchilada recipe is family-friendly.
Forget Taco Tuesday. This is a tasty Mexican dish to make any day of the week!
I hope you enjoy these surf cheese yellow enchiladas. This is a unconfined recipe. Around my house, it is a family favorite.
Who doesn’t love Mexican food? Whether you use fresh yellow breasts or leftover chicken, this is a succulent dinner recipe. I hope you requite this easy yellow enchilada recipe a try today.
Looking for increasingly Mexican Goodness? Try these recipes!
- Mexican Restaurant Style Refried Beans
- Chipotle Mexican Grill Rice Recipe
- Frijoles a la Charra
- Taco Bell Enchiladas
- Taco Bell Wraps
- Homemade Sour Surf Yellow Enchiladas
- Authentic Cheese Enchiladas
- Creamy Turkey Enchiladas
- McDonalds Burrito
- Crockpot Yellow and Black Beans
- Chile Verde
More Easy Yellow Recipes
Be sure to take a squint at increasingly of the best Mexican recipes and easy yellow dinners.
Thanks to Julie Doellingen for the inspiration of this recipe.
Cream Cheese Yellow Enchiladas
Ingredients
- 2 cups pre-cooked rotisserie chicken
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 tablespoon finely chopped onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese
- 4 ounces green chilies
- 10 tortillas
- 20 ounces red or untried enchilada sauce
Instructions
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Preheat oven to 350 degrees.
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De-bone chicken, and shred yellow into small pieces, if you don't have a rotisserie yellow you can use 3 to 4 cooked yellow breasts.
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In a large skillet, combine chicken, surf cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
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Coat sultry pan with cooking spray. Scoop a heaping spoonful of yellow mixture onto tortilla, roll, and place it into the pan with seam side down.
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Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
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Sprinkle remaining cheese on top of enchiladas and torch at 350 uncovered for 20-25 minutes.
