Spicy Chicken Enchiladas For Two Recipes

SPICY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
• Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
• Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

SPICY CHICKEN ENCHILADAS FOR TWO RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

SPICY CHICKEN ENCHILADAS VERDE

Steps:

• heat oven to 400°F.
• Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
• Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
• Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
• Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
• Remove foil and serve with sour cream and guacamole if desired.

SPICY CHICKEN ENCHILADAS FOR TWO

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
• Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
• Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
• Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
• Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

SPICY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375.
• Heat oil in a very large skillet over medium-high heat until hot.
• Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
• Stir chicken once, and let other side brown.
• Remove cooked chicken from pan, and set aside in a bowl.
• Repeat with remaining half of chicken, and add to bowl.
• In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
• Add cooked chicken to pan, and stir well.
• Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
• Add remaining puree to chicken in pan.
• Add salsa and taco seasoning and bring to a simmer over medium heat.
• Let it simmer 5 minutes or so.
• While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
• Tear tortillas as needed to make them fully cover the bottom of each dish.
• Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
• Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
• Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
• Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
• Let sit 10 minutes before serving.
• Serve with sour cream and additional salsa.
• Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
• To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
• You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.

SPICY CHICKEN ENCHILADAS

Steps:

• In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
• Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.