Deli Chicken Enchiladas Recipes

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

LONE STAR CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

DELI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Coat 9-inch square baking dish with cooking spray.
• Chop cilantro coarsely, place in medium bowl.
• Chop tomato finely; set aside.
• Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• Stir in beans and 1 can of the enchilada sauce.
• Spoon chicken mixture equally into center of tortillas.
• Roll tortillas around filling and place, seam side down, in baking dish.
• Pour remaining can of enchilada sauce over enchiladas.
• Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
• Serve. (I usually offer sour cream to put on the side also).

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.