EASY WHITE CHICKEN ENCHILADAS
This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!
Provided by LARANEFF
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
- Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
- Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 625.1 calories, Carbohydrate 36.7 g, Cholesterol 137.6 mg, Fat 37.4 g, Fiber 1.8 g, Protein 33.7 g, SaturatedFat 21.3 g, Sodium 1588.2 mg, Sugar 5.2 g
CHEESE AND CHICKEN ENCHILADAS
This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
VELVEETA ENCHILADAS
Of all things, a neighbor brought this dish to our home after my dad's memorial service in 1981. We loved it so much, I told her when we'd finished it that she could only get her dish back if she'd share the recipe! I've made it so often since then, I no longer need the recipe card she so kindly provided. This is my updated...
Provided by Lynda Williams
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 9
Steps:
- 1. Chop onion as coarsely or finely as you like and set aside.
- 2. Cut Velveeta into cubes and set aside.
- 3. Dump the shredded cheese onto a plate and set aside.
- 4. In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
- 5. In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
- 6. Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
- 7. Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
- 8. Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
- 9. Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
- 10. Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.
VELVEETA® CHICKEN ENCHILADA CASSEROLE RECIPE
Give your main dish a Mexican spin with this VELVEETA® Chicken Enchilada Casserole Recipe. This chicken enchilada casserole recipe is a hit anytime.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
- Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
- Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
VELVEETA CHICKEN QUESO BLANCO ENCHILADAS
Steps:
- Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
- Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
- Bake at 350°F about 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA® JALAPEñO ENCHILADAS
These enchiladas are both easy to make and creamy, thanks to the Queso Blanco VELVEETA.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large nonstick skillet; drain. Return meat mixture to skillet. Stir in 1/2 cup enchilada sauce and half of the VELVEETA.
- Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in baking dish; top with remaining VELVEETA, peppers and remaining enchilada sauce.
- Bake 30 min. or until enchiladas are heated through and VELVEETA is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
EASY CHEESY VELVEETA ENCHILADAS
I love enchiladas, but making them with shredded cheese is so messy I avoided them. Then I realized a Mexican restaurant I loved made their enchiladas from a cheese that tasted like Velveeta. I was inspired. My family loves these and I have to make a LOT when I make them. If you don't like Velveeta, you probably won't like them, though. Not everyone will like my method of softening the tortillas, either, but use your own method if you don't. This makes a lot of sauce to use on top, you may not choose to use it all.
Provided by JohnsCutie
Categories Cheese
Time 40m
Yield 16 enchiladas, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray a baking dish with cooking spray fairly heavily.
- Chop the onion, can be however you like it from minced to rough chopped.
- Cut the Velveeta into one ounce portions.
- Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
- Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
- Place the tortillas, seam side down, in the baking dish.
- Mix the can of chile and the can of soup together and pour over the enchiladas.
- Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
- Let cool a few minutes before serving.
Nutrition Facts : Calories 556.6, Fat 17.6, SaturatedFat 9.4, Cholesterol 63, Sodium 2257.3, Carbohydrate 66.9, Fiber 7.8, Sugar 13.1, Protein 35.3
GREEN ENCHILADAS RECIPE
Try a Tex-Mex favorite at home with our Green Enchiladas Recipe. Our Green Enchiladas Recipe is smothered in queso blanco for a cheesy, distinct flavor.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Combine chicken, 1/2 cup enchilada sauce and half the VELVEETA. Pour 1/2 cup of the remaining sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA. Cover.
- Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1070 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 6 g, Protein 22 g
QUESO BLANCO CHICKEN ENCHILADAS
I love chicken enchiladas made with sour cream, but most of the recipes I found for them were lacking in flavor. I added a few spices and came up with this recipe. We love it Simple and tasty!
Provided by Country Cook in Okl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 681.4, Fat 44.8, SaturatedFat 15.2, Cholesterol 79.7, Sodium 1094.3, Carbohydrate 48.2, Fiber 5.8, Sugar 7.4, Protein 24.8
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