Chickenenchiladaslowercarblessfat Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Steps:

• Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
• Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
• Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
• Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Steps:

• Place first four ingredients in a pot. Add just enough water to cover the chicken.
• Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
• Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
• In a large pan, melt butter over low heat.
• Add the remaining ingredients listed, except tomato sauce, salt, and broth.
• Sauté until soft, about 10 minutes.
• Stir in shredded chicken and briefly sauté.
• Add tomato sauce and ½ cup of reserved broth.
• Salt to taste.

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.

Steps:

• Sauté onion in small amount of butter.
• When transparent, add chicken pieces and can of green chilies.
• Mix well and add cream cheese.
• Cook over low heat until cream cheese melts.
• Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
• Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.

Steps:

• Reserve half of the shredded cheese.
• Mix all remaining ingredients together and pour into a 9 X 13-in. casserole dish.
• Bake at 350 for 20 minutes.
• Sprinkle reserved cheese over the top and bake for an additional 10 minutes or until the cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Steps:

• Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
• Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
• Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
• Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Steps:

• Grease a 9x13 pan with shortening or spray.
• In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
• Cut tortillas into quarters.
• Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
• Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
• Spread half of the remaining chicken mixture on top of the tortillas.
• Spread 1 cup of the shredded cheese on top of the chicken mixture.
• Repeat layers.
• Bake at 350 degrees F for 30 minutes or until heated through.