Chicken Helper Chicken Enchilada Copycat Recipes

Steps:

• Brown ground chicken, remove from heat and keep warm.
• Bring 3 cups water to a boil.
• Add remaining ingredients (except topping & tomatoes) to boiling water.
• Cook 10 minutes or until tender.
• Reduce heat and stir in 1 can of diced tomatoes and ground chicken.
• Simmer 10 minutes or until heated thru.
• Sprinkle with topping and stir.

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
• In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.

Steps:

• Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.).
• Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork.

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.

Steps:

• Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
• Marinade overnight if using the next day.
• If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
• Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
• Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
• While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
• Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
• Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

Steps:

• Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
• Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
• Serve in tortillas.