No Tortilla Chicken Enchiladas Recipes

GUILT-FREE, NO TORTILLA CHICKEN ENCHILADAS

Steps:

• 1. Preheat oven to 375 degrees. Meanwhile prepare your pan, (I used a small 8"x4" aluminum pan about 1 1/2" deep). Spray bottom to avoid sticking with Pam spray..or lightly coat with a little olive oil.
• 2. Next...spread out your shredded chicken breast, evenly. On top of that, your choice of beans. Cover that with your diced tomatoes. Then evenly blot some rotel sauce.
• 3. With all three spices evenly distributed, mix the contents together with your hands...don't go too crazy.
• 4. On top of that sprinkle the shredded cheese and onion soup mix.
• 5. Put into the oven...wait 15 minutes and serve with a tablespoon of reduced fat sour cream then ....BOOM. Guilt free mexican dinner :)

NO TORTILLA CHICKEN ENCHILADAS

Steps:

• 25Preheat oven to 350°F.
• In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
• Continue to stir until sauce thickens.
• In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
• In a mixing bowl, beat eggs and half and half until well blended.
• Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
• Cook for about 1-2 minutes. Repeat until the mixture is gone.
• Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
• Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

CHICKEN ENCHILADAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
• In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
• Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
• In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.