5 Can Chicken Enchiladas Recipes

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

5 CAN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix the chicken, beans, chiles and 1/2 can of enchilada sauce.
• Spoon a dollop of this mixture in the center 1/3rd of a tortilla, roll up and place seam side down in greased/PAM'd rectangle casserole dish.
• Repeat until your pan is full of rolled up enchiladas, or you run out of filling.
• Pour the remaining enchilada sauce over the enchiladas.
• Sprinkle with cheese, if you want.
• Bake for 20 minutes and serve hot.
• Makes 6-8 enchiladas, depending how much you stuff them.
• GREAT when eaten with cold sour cream!

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.