Cream Of Chicken Enchiladas Recipes

Steps:

• Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Steps:

• Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
• Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
• Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
• Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
• Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
• Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
• Bake at 375 for 18-20 minutes or until brown and bubbly.

Steps:

• Heatr oven to 350°F.
• Spray 13x9 baking dish with cooking spray.
• In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
• Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
• Spoon remaining mixture onto top of the tortillas and cover pan with foil.
• Bake 30 to 35 minutes.
• Remove from oven and top with the reserved cup of cheese.
• Bake 5 minutes longer, or until cheese is melted.

Steps:

• Mix together first 7 ingredients.
• Add salt and pepper to taste.
• Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
• With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
• Pour evenly over enchiladas in casserole dish.
• Sprinkle with shredded cheese.
• Bake at 350 degrees for 30-40 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
• Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
• Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
• Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
• Bake until heated through, about 45 minutes.

Steps:

• Heat oven to 350°F.
• Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
• Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
• Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
• Spread about ¼ cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Steps:

• Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
• Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
• Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
• Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
• Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
• Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
• Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.

Steps:

• Heat oven to 375°F.
• In small bowl, stir soup and sour cream together.
• Heat butter in saucepan over medium heat.
• Add onion and chili powder, cook until onion is tender.
• Stir in chicken, green chilies, and 3 TBS of soup mixture.
• Spread 1/4 cup mix along center of each tortilla.
• Roll, place seam side down in 12x8 baking dish.
• Spread remaining soup mixture over enchiladas.
• Bake, covered, for 15 minutes.
• Uncover, sprinkle with cheese, and bake 5 minutes more.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
• Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
• Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.

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:

• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
• Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
• Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
• Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
• Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
• When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
• Bake uncovered in the preheated oven for 20 minutes.
• Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Steps:

• In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

Steps:

• In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.