CREAM OF CHICKEN SOUP ENCHILADAS RECIPE
I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.
Provided by Jellyqueen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heatr oven to 350°F.
- Spray 13x9 baking dish with cooking spray.
- In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
- Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
- Spoon remaining mixture onto top of the tortillas and cover pan with foil.
- Bake 30 to 35 minutes.
- Remove from oven and top with the reserved cup of cheese.
- Bake 5 minutes longer, or until cheese is melted.
CHICKEN ENCHILADAS V
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
Provided by Jeri Reed
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix the soup and sour cream; set aside.
- Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 30.6 g, Cholesterol 50.5 mg, Fat 16.9 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 6.8 g, Sodium 794.2 mg, Sugar 1.4 g
CHICKEN ENCHILADAS (NO CREAM OF ANYTHING SOUP)
LOL just a personal preference to stay away from cream soups in my enchiladas. Not that I'm a soup snob - I just try to avoid the extra preservatives and sodium. I hope you enjoy these. You can substitute the Monterey Jack for Mexican blend of cheeses.
Provided by Alice C
Categories Casseroles
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 F. Lightly spray a 9 x 13 dish with cooking spray. In a medium fry pan, cook chicken and onion together in oil until chicken is just done. Add rotel tomatoes and 1/2 pkg taco seasoning.
- 2. Divide chicken mixture evenly between 8 tortillas. Add 1-1/2 tablespoons of cheese over chicken. Roll enchiladas and place seam side down in a 9 x 13 dish.
- 3. In a separate sauce pan, melt butter. Stir in flour to make a roux. Stir and cook until bubbly. Add remaining 1/2 package of taco seasoning and cumin. Gradually whisk in chicken broth then bring to a boil, stirring frequently.
- 4. Remove from heat. Stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with 3/4 cup cheese. Bake for 20 minutes until cheese is melted and sauce around the edges of the baking dish is bubbly.
- 5. Note - this makes a lot of sauce. I put my 9 x 13 pan on a cookie sheet when baking.
CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.
SOUR CREAM CHICKEN ENCHILADAS (NO CANNED SOUP)
This recipe was given to me by a friend and I tweaked it to fit out family's taste. It is very mild, but can be easily spiced up. It freezes well and it can be made in advance and cooked just before serving. It takes two casserole pans to cook it, so I often make one pan for our family and one to give away. This is a very easy recipe to put together. I hope you enjoy!
Provided by psychotammymom
Categories Chicken Breast
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
- Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
- Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
- Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
- In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
- Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
- Remove from heat and stir in sour cream.
- Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
- Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.
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