Awesome Chicken Enchiladas Recipes

AWESOME CHICKEN ENCHILADAS

Steps:

• 1. Place split Chicken Breasts in Crock Pot, with quartered onion, parsley and salt to taste. Cook on high for 7 to 8 hours. Remove from broth and remove skin and bones.
• 2. Have ready, enchilada sauce in bowl, cheese in a bowl, olives, 2 lg lasagna pans with enough enchilada sauce to coat the bottom and set aside.
• 3. Fry tortillas on both sides for maybe 2 min each, stack on plate.
• 4. Dip fried tortillas in enchilada sauce, place in pan, add some chicken, cheese and roll up. Continue until chicken is gone.
• 5. Once pan is filled, spoon enchilada sauce on top. Top that with cheese and olives. Do same to next pan.
• 6. Bake at 350 degrees for 25 to 30 minutes or until cheese is melted and bubbly.

ANGELA'S AWESOME ENCHILADAS

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

AWESOME ENCHILADAS!

Steps:

• Preheat oven to 375 degrees.
• To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
• Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
• To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
• Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.

AWESOME EASY CHEESE AND CHICKEN ENCHILADAS

Steps:

• To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel.
• These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
• Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).
• Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.
• Mix 1/4 cup of crock pot tomato mixture with your sour cream.
• Pour this mixture over your enchiladas.
• top with the rest of your cheese.
• cover with foil and cook for 25 minutes at 350 degrees.

AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)

Steps:

• Preheat oven to 400 degrees F.
• Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
• Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
• Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
• The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
• Pour sauce over the rolled tortillas.
• Bake for about 20 minutes.
• Remove from oven and top with remaining cheese.
• Return to oven until the cheese melts.
• Ole!

AWESOME CHICKEN ENCHILADAS

Steps:

• DIRECTIONS.
• Preheat oven to 350 degrees F
• In a medium, non-stick skillet over medium heat, cook chicken until juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the 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 Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.