Easy Cheese And Chicken Enchiladas Recipes

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.

Steps:

• Heat oven to 350.
• In skillet melt cream cheese, most of cheddar cheese and most of salsa.
• Add chicken.
• Spoon mixture into tortilla shells.
• Roll the shells, place in 9 x 13 greased pan.
• Drizzle with remaining salsa and sprinkle with remaining cheese.
• Cover and bake until hot; about 30 minutes.

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining 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.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Steps:

• Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
• Wrap the tortillas in a paper towel and microwave for 30 seconds.
• Preheat oven to 350°F (180°C).
• Place the chicken on the tortilla and roll tightly.
• Place the enchiladas in a baking pan and top with remaining sauce and cheese.
• Bake for 15 minutes, or until cheese has melted.
• Top with sour cream and cilantro.
• Enjoy!

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Steps:

• To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel.
• These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
• Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).
• Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.
• Mix 1/4 cup of crock pot tomato mixture with your sour cream.
• Pour this mixture over your enchiladas.
• top with the rest of your cheese.
• cover with foil and cook for 25 minutes at 350 degrees.

Steps:

• Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
• Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
• Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
• In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
• Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11"x8" shallow baking dish.
• Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
• Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.