Chicken Enchiladas with Cream Cheese Sauce
Chicken Enchiladas with Cream Cheese Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Chicken Enchiladas with Cream Cheese Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  2. In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  3. When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot! The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  4. Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  5. Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  6. Preheat your oven to 180 C (350 F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  7. In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  8. Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  9. In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  10. Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  11. Remove the sauce from the heat and pour evenly over the enchiladas.
  12. Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  13. Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  14. Serve with side dishes of your choice (refried beans and rice will be my choice).
Recipe Notes

Cheddar cheese will run about 270 Baht for 1 1/2 blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.

Recipe provided by good friend, Patti Stone.
United States.

Chicken & Dumpling Casserole II
Chicken & Dumpling Casserole II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Chicken & Dumpling Casserole II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Ingredients
Servings: servings
Instructions
  1. For the chicken, economical way is to use quarters, separated, about 6 to 8 cover with about 2 inches of water (any extra chicken after this, freeze and use in another recipe). Boil them up in large pot. Optional, to make a really good broth and juicy chicken, add Trinity (an onion, celery, and a carrot, all roughly chopped). Allow to cool to room temp, remove skin and bones (good dinner for your dog) and roughly chop the chicken. Stain the broth, measure out 2 cups for this recipe, put the rest in a jar and cover and place in your fridge for the next recipe.
  2. Preheat your oven to 200 C. Add the butte to a 9x13 baking dish and put in the oven while it is heating, remove the dish when the butter is melted, see, you just saved yourself a small sauce pan to wash.
  3. Remove dish from the oven and place the chopped chicken in the dish. In a mixing bowl, whisk together the flour, milk, salt, and baking powder, pour this over the chicken in the dish but do not stir or mix in, think of this as a chicken cobbler.
  4. Same mixing bowl, mix together the soup and chicken broth you made, pour this over the casserole, but once again, do not stir or mix in.
  5. Bake uncovered for 35 to 45 minutes, done will be indicated by a nicely browned top and bubbling on the edges.
  6. Remove from oven and let rest for 5 minutes, serve, and enjoy.
Recipe Notes

I will state go with 1 kilo of chicken, cost for that would be about 70 Baht. Go a heavy handed with the chicken for 90 Baht, no one will complain. For 6 servings, this is about 45 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

This recipe for Chicken & Dumpling Casserole is from Veronica's Cornucopia.
United States.

Creamy Chicken Casserole
Creamy Chicken Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and easy to put together. On my to cook list. Several shortcuts to use for this for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 30 minutes
Cook Time
30-35 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time
30-35 minutes
Creamy Chicken Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and easy to put together. On my to cook list. Several shortcuts to use for this for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 30 minutes
Cook Time
30-35 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. For the chicken, several ways you can cook the chicken. Boil the chicken, think thighs and legs for the most flavor, skin on bone in, or you can use breasts. OR you can bake the chicken in the oven and use that. Boiling will give you broth for use in other recipes. I would go with 1 kilo of chicken, cook, and dice, anything extra, save for use in maybe an omelet or two or for condensed cream of chicken soup from a shortcut. Before you dice, remove all skin, bone, and cartridge.
  2. Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  3. In a large bowl, mix together the soup, sour cream, and 1 cup of milk, mix well. Stir in the chicken, salt, and pepper. Pour into the baking dish.
  4. Wipe out the bowl used and now add and mix together the Bisquick mix, cornmeal, egg, and remaining 3/4 cup of milk. Spoon this over the chicken. Sprinkle with the cheese and bake for 30-35 minutes or until the edges are golden brown and the casserole is hot. Let rest for 5 minutes, serve.
Recipe Notes

For the chicken, a safe bet would be to cook 1 kilo of chicken for the 3 cups of cooked diced chicken. One kilo of say chicken quarters (or even legs, thighs, or breasts is about 65 Baht/kilo. For 6 servings, this is about 32 cents per serving. Great value. Use the shortcuts as well.

Shortcuts: Condensed Cream of Chicken Soup, Bisquick Mix, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Cream Cheese Chicken Enchiladas
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C and get out a baking dish, a 9x13 should work ok. Get out 2 mixing bowls.
  2. First mixing bowl, combine the cream cheese and sour cream (or yogurt) then mix in 1/2 cup of the salsa and stir in 1/2 cup of each shredded cheese (if using just Cheddar, then stir in 1 cup) and set aside. Second bowl, mix together the chicken, corn, chili power, cumin salt and pepper to your liking, and half of the spring onion. Add the chicken mixture to the cheeses mixture, there, you just made the filling for the enchiladas.
  3. In the baking dish, add 1/2 cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour and spread the remaining salsa over the top of the enchiladas and sprinkle on the remaining cheese.
  4. Bake for 20-25 minutes until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes. Sprinkle on the remaining spring onion and serve. Some good beans on the side would be a great addition.
Recipe Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

Shortcuts: Salsa, Sour Cream.

Adapted from an internet recipe.

Creamy Tomato Chicken Pasta Skillet
Creamy Tomato Chicken Pasta Skillet
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Creamy Tomato Chicken Pasta Skillet
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Using a large non-stick skillet, heat the olive oil and add in the garlic and cook for 1-2 minutes, then stir in the pasta, chopped tomatoes and juice, tomato paste, Italian seasoning, and 2 1/2 cups of water. Season with salt and pepper to your liking. Let this simmer for about 10-12 minutes, stirring often until the pasta is tender. Add more water as needed.
  2. When the pasta is tender, stir in the heavy cream and chicken and continue simmering until the sauce is thickened just a bit. Remove from heat and mix in the Parmesan cheese and parsley. Top with the Mozzarella cheese and cover for about 5 minutes or until the cheese is melted. Serve with a vegetable on the side for a complete meal.
Recipe Notes

Nothing really expensive in this dish, easily $1 per serving or less.

Shortcut: Heavy Cream.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Stuffed Peppers Italian Style
Stuffed Peppers Italian Style
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds interesting, and is wide open to what you want to fill the peppers with, but the anchovies seem to be the key ingredient here. This is a bit of a rewrite from what I found originally. When I make this, I will edit the recipe even further on my findings. On my to cook list.
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Stuffed Peppers Italian Style
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds interesting, and is wide open to what you want to fill the peppers with, but the anchovies seem to be the key ingredient here. This is a bit of a rewrite from what I found originally. When I make this, I will edit the recipe even further on my findings. On my to cook list.
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 180 C, place peppers in a lightly greased with butter baking dish; set aside.
  2. Heat about a tablespoon of the reserved anchovy oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir in the rice and chicken. Add the anchovies, olives, 1 tablespoon of the reserved anchovy olive oil, black pepper and red pepper. Mix until well blended, removed from heat.
  3. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
  4. Bake 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with the sauce. Serve by spooning some sauce on pasta and topping with a pepper half.
Recipe Notes

Two cups of cooked chicken is low cost, maybe about 30 Baht, at the most. The anchovies however, will run about 125 Baht per tin. Use the shortcut to make the tomato sauce from tomato paste for additional savings. For 8 servings, this is about 60 cents per serving, great value.

Adapted from an internet recipe.

Bowtie Pasta with Fresh Tomato and Basil
Bowtie Pasta with Fresh Tomato and Basil
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! But I will add an optional ingredient of cooked shredded chicken. On my to try list.
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Bowtie Pasta with Fresh Tomato and Basil
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! But I will add an optional ingredient of cooked shredded chicken. On my to try list.
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First, cook the pasta according to the package directions until the pasta is tender. Drain the pasta in a colander and then set it aside for just a couple of minutes while you prepare the rest of the dish.
  2. Heat the olive oil in a large non stick skillet over medium high heat. Add the garlic and cook 2 minutes. Add the tomatoes and yellow pepper to the pan and cook an additional 6-7 minutes or until the peppers are tender.
  3. In a large bowl, toss together the pasta, tomato mixture, basil, pepper, salt, and cooked chicken if using that. Lightly mix the ingredients using a large spoon. Then, gently stir in the mozzarella cheese until the cheese begins to melt and becomes very flavorful. Serve with a green salad.
Recipe Notes

Easily under $1 per serving, even with the chicken.

Adapted from an internet recipe.

Chicken Chimichangas in 30 Minutes
Chicken Chimichangas in 30 Minutes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. So I cannot vouch for the name, but it does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Chicken Chimichangas in 30 Minutes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. So I cannot vouch for the name, but it does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Main Ingredients
Toppings
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Mix the chicken, salsa (use a shortcut to make this), cumin, oregano, cheese, and onions. Place about 1/3 cup of the mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet or in a baking dish. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.
  4. Serve with toppings of your choice. A side of beans and rice would be perfect here.
Recipe Notes

Chicken is the minimal part here, tortillas will be pricey, to the tune of about 280 Baht for a pack of 10. Two of these items per serving, not including cheese is about $2.75 per serving, if you make the tortillas, bonus, if you make the salsa, bonus, but over all, not an inexpensive meal, this would be a once a month or when relatives and family visits meal. Either way, it does sound really good.

Shortcut: Salsa.

Adapted from an internet recipe.

Baked Cream Cheese Chicken Taquitos
Baked Cream Cheese Chicken Taquitos
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Baked Cream Cheese Chicken Taquitos
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 220 C and grease a baking dish with butter and set aside.
  2. In a large bowl, combine the softened cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, Colby jack cheese, spring onions, and cilantro. Stir until combined well.
  3. Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla, roll it up and place it seam side down in the baking dish. Repeat with each one and place about 1 inch apart not touching each other. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!
Recipe Notes

Without doing any math, this is well under $1 per person per meal.

Shortcut: Salsa.

Adapted from an internet recipe.

Condensed Cream of Chicken Soup
Condensed Cream of Chicken Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Condensed cream soups are used in a range of recipes. With this shortcut you know exactly what is in it. This can be frozen for up to 6 months or stored in the fridge for several days. This makes the equivalent of 1 can of condensed soup.
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Condensed Cream of Chicken Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Condensed cream soups are used in a range of recipes. With this shortcut you know exactly what is in it. This can be frozen for up to 6 months or stored in the fridge for several days. This makes the equivalent of 1 can of condensed soup.
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Ingredients
Servings: can
Instructions
  1. Whisk together in a microwave safe glass container no less that 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick. Add chopped chicken.
  2. Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.
Recipe Notes

You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.

If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.

Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Used in Recipes Listed on this Site:
Crockpot Chicken and Dumplings III,
Slow Cooker Angel Chicken & Pasta,
King Ranch Chicken Casserole,
Mexican Casserole,
Chicken Noodle Casserole,
Slow Cooker Sausage & Potatoes II,
Swiss Chicken Supreme,
Chicken Casserole,
Chicken & Dumpling Casserole, Made it, GO-TO recipe,
Crockpot Chicken and Dumplings II,
Ultra Creamy Mac & Cheese, Made it, GO-TO recipe,
Slow Cooker Creamy Ranch Chicken,
Easy Chicken Pot Pie,
Crock Pot Cream Cheese Chicken,
No Crust Chicken Pot Pie II,
Crockpot Italian Chicken,
Slow Cooker Cheesy Chicken And Rice,
Chicken Noodle Soup,
Chicken Rice Soup,
Creamy Chicken Cordon Bleu Casserole I,
Dizzy's Chicken,
One-pot Creamy Smoked Chicken Penne,
Easy Cheesy Slow Cooker Chicken,
Slow Cooker Creamy Italian Chicken,
Slow Cooker Golden Chicken,
Slow Cooker Chicken Noodle Casserole,
Slow Cooker Chicken and Gravy, Made it,
Creamy Swiss Chicken Casserole,
Creamy Italian Chicken, Made it,
Chicken, Broccoli, & Pasta Skillet,
Slow Cooker Chicken Stroganoff,
Cheater Chicken Cordon Bleu, Made it, GO-TO recipe,
No Crust Chicken Pot Pie I, Made it, GO-TO recipe,
Slow Cooker Salisbury Steak III,
Slow Cooker Ham & Potato Dinner,
Breakfast Potato Casserole,
Tuna Bake,
Tetrazzini Bake
,

Adapted from an internet recipe.