MILD CHEESY CHICKEN ENCHILADAS
Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!
Provided by Barbara Hall
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
- In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
- Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g
HOMEMADE CHICKEN CHEESE ENCHILADAS
Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
- In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
- Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
- Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
- Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
- Bake for about 15 minutes in a 375°F oven.
DELICIOUS CHICKEN & CHEESE ENCHILADAS
This meal is one of my kids favorites. Easy and delicious; I hope you enjoy them as much as we do :-)
Provided by Trinity of LV
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
- Mix all ingredients well. Make sure the cream cheese is not clumpy.
- In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
- In each tortilla put approximately 3-4 large tablespoons of the mixture.
- Roll each tortilla and place into the pan.
- Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
- Sprinkle remaining cheese on top.
- Bake for between 25 and 30 minutes.
- Allow to cool 10 minutes before serving.
- Garnish with sour cream, lettuce, olives, etc.
- Enjoy.
Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 16, Cholesterol 135.8, Sodium 1791.1, Carbohydrate 50.3, Fiber 2.3, Sugar 12.1, Protein 43.2
ALWAYS DELICIOUS CHICKEN & CHEESE ENCHILADAS
This is my favorite, favorite chicken enchilada recipe. It's very quick and easy and people are always asking for the recipe. It's from The Junior League of Spokane's Gold'n Delicious cookbook (one of the best cookbooks ever!).
Provided by Mmmama
Categories < 60 Mins
Time 45m
Yield 8-10 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute until tender, about 3 minutes. Stir in chicken, 1/2 cup of picante sauce, cream cheese and cumin. Cook until thoroughly heated. Add 1 cup cheese and remove from heat.
- Spoon 1 cup picante sauce on the bottom of a greased 9 x 12" baking dish. Spoon approximately 1/4 cup chicken mixture into the center of each tortilla, roll and place seam-side down in pan. Top with remaining picante sauce and cheese.
- Cover with foil and bake at 325 for 20 minutes. Remove foil and bake for an additional 10 minutes.
- Serves 4 to 6.
DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)
My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!
Provided by JustLauren
Categories Chicken
Time 55m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
Steps:
- I HAVE TWO WAYS --
- **********The First way**********.
- Preheat oven to 350.
- Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
- Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
- Place oil in a large skillet on medium-high heat.
- Place 3 tortillas on a paper towel, place in microwave for 20 sec.
- Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
- Flip over when one side is light brown.
- Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
- Repeat process until all the chicken is gone.
- Empty the entire Green Sauce on top of the rolled tortillas.
- Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
- Lightly season with mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
- *******The Second Way*******.
- This method entirely omits the oil and frying.
- Grease the bottom of the baking pan with Pam.
- Place 8 corn tortillas on the bottom of the pan.
- Place half of the chicken mixture on top of that.
- Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
- Place 8 more tortillas on top.
- Place remaining chicken on top of that.
- Pour rest of the green sauce.
- Cover with cheese and season with Mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
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