Awesome Easy Cheese And Chicken Enchiladas Recipes

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

CHEESE AND CHICKEN ENCHILADAS

Steps:

• In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

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.

EASY CHEESE AND CHICKEN ENCHILADAS

Steps:

• Cut the chicken breast in to cubes. Cook on stove top. While cooking squeeze 1/2 lime on it and salt and pepper to your taste.
• When the chicken is cooked dice it up as small as you like I like them very small.
• Cut the small onion up as fine as you like. Once again I like mine very small.
• Put in a large bowl for mixing the Chicken,Cheese,Sour Cream,Onion,Chilies.
• Mix throughout.
• Get a casserole dish spray with Pam.
• Put a few large spoonfuls of the mix in each tortilla.
• When they are all in the dish put the enchilada sauce on top.
• Put in the oven at 350 for 10-15 minutes or until the cheese starts melting out of the enchiladas.

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 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!