Easy Cheesy Chicken Enchiladas With Yogurt Sauce Recipes

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EASY CHEESY CHICKEN ENCHILADAS WITH YOGURT SAUCE

I got this from a Superbowl recipe card. It's a recipe from Marvin Harrison of the Indianapolis Colts.

Provided by ShortyBond

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Easy Cheesy Chicken Enchiladas With Yogurt Sauce image

Steps:

  • Combine yogurt, cilantro, and cumin. Chill until needed.
  • Preheat oven to 350°F.
  • Heat cream cheese in a large skillet until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted.
  • Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8" baking dish. Top with remaining salsa and cheese.
  • Bake about 15 minutes, or until heated through. Serve with yogurt sauce.

Nutrition Facts : Calories 673.2, Fat 29, SaturatedFat 14.5, Cholesterol 121.7, Sodium 1451.6, Carbohydrate 61.9, Fiber 3.4, Sugar 28.7, Protein 41.4

3 ounces cream cheese
2 cups chopped cooked chicken breasts
12 ounces chunky salsa
1 cup shredded Mexican blend cheese
8 flour tortillas
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin

EASY CHEESY ENCHILADAS

Make and share this Easy Cheesy Enchiladas recipe from Food.com.

Provided by Debs Recipes

Categories     Cheese

Time 29m

Yield 14 enchiladas, 7 serving(s)

Number Of Ingredients 6



Easy Cheesy Enchiladas image

Steps:

  • Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
  • Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13" baking pan that has been lightly sprayed with no-stick cooking spray.
  • Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
  • Bake at 350° for 20 minutes until cheese is melted and bubbly.

Nutrition Facts : Calories 380.3, Fat 23.1, SaturatedFat 13.5, Cholesterol 72.6, Sodium 957.2, Carbohydrate 26.3, Fiber 3.3, Sugar 4.4, Protein 18.1

14 (5 inch) corn tortillas
vegetable oil (for frying)
3 2/3 cups shredded Mexican blend cheese, divided
1/2 cup finely chopped onion
1 (15 ounce) can red enchilada sauce
sliced olive (garnish) (optional)

CHEESY ROTISSERIE CHICKEN ENCHILADAS

Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!

Provided by RFalgout

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h25m

Yield 10

Number Of Ingredients 19



Cheesy Rotisserie Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
  • Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
  • Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
  • Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
  • Bake in the preheated oven until cheese is bubbly, about 35 minutes.
  • Serve hot, garnished with green onions, tomatoes, and remaining cilantro.

Nutrition Facts : Calories 700.3 calories, Carbohydrate 50.2 g, Cholesterol 120.7 mg, Fat 38.4 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 17.4 g, Sodium 1494.7 mg, Sugar 4.2 g

2 tablespoons salted butter
1 (8 ounce) package fresh sliced mushrooms
½ cup chopped yellow onion
½ cup chopped bell pepper
1 teaspoon minced garlic
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 tablespoons chopped fresh cilantro, divided
½ teaspoon ground cumin
½ teaspoon chili powder
1 (10 ounce) can green chile enchilada sauce
4 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
10 (10 inch) flour tortillas, warmed
1 bunch green onions, sliced
1 medium tomato, diced

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS

A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.

Provided by barbinfl

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 8



Make-Ahead Cheesy Chicken Enchiladas image

Steps:

  • Spray a 9x13-inch baking dish with cooking spray.
  • Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
  • Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
  • Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
  • Refrigerate until ready to cook, up to 2 days.
  • When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bubbly, about 1 hour.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
½ cup sliced roasted red peppers
1 (4.5 ounce) can diced green chile peppers
1 cup sour cream
1 (10 ounce) can enchilada sauce
8 (10 inch) flour tortillas

EASY CHEESY CHICKEN ENCHILADAS!

This is a quick, throw-together recipe I made up with ingredients I happened to have in the cupboard! We like to eat this with tortilla chips on the side, as the enchiladas come out very creamy!

Provided by usmcpatience

Categories     One Dish Meal

Time 35m

Yield 6-8 enchilladas, 4-6 serving(s)

Number Of Ingredients 5



Easy Cheesy Chicken Enchiladas! image

Steps:

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
  • Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
  • Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
  • Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.

Nutrition Facts : Calories 579.5, Fat 21.5, SaturatedFat 8.4, Cholesterol 75.3, Sodium 1758, Carbohydrate 64.1, Fiber 4.4, Sugar 3.1, Protein 30.5

6 -8 burrito-size flour tortillas
2 -3 cups cooked chicken, white meat (I used canned when available)
3 cups enchilada sauce (we use the Mild or Medium canned version!)
2 -4 cups shredded cheddar cheese
1 (14 ounce) can cheddar cheese soup

MILD CHEESY CHICKEN ENCHILADAS

Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!

Provided by Barbara Hall

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 7



Mild Cheesy Chicken Enchiladas image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
  • In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
  • Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g

2 cups cubed, cooked chicken meat
¼ cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 ½ cups chopped tomatoes
½ cup black olives

EASY CHEESY CHICKEN ENCHILADAS

Make and share this Easy Cheesy Chicken Enchiladas recipe from Food.com.

Provided by mtchbx20

Categories     One Dish Meal

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 9



Easy Cheesy Chicken Enchiladas image

Steps:

  • 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • 3.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.
  • 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
  • 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

Nutrition Facts : Calories 623.3, Fat 31.2, SaturatedFat 12.5, Cholesterol 113.8, Sodium 1933.6, Carbohydrate 47.7, Fiber 4.4, Sugar 6.3, Protein 38.1

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded monterey jack cheese (about 2 ounces)
6 flour tortillas, warmed (6-inch)
1 small tomatoes, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

ULTIMATE CREAMY CHICKEN ENCHILADAS

This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 16



Ultimate Creamy Chicken Enchiladas image

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.

Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans
1 (15 ounce) can red enchilada sauce

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Instructions. Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent. Add flour and stir for about a minute, then pour in the chicken broth. Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese.
From simplyhomecooked.com


CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
Set aside about 2/3 of it for topping. Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
From cookingclassy.com


SIMPLE CHEESY CHICKEN ENCHILADAS - MYRECIPES
This easy and delicious supper can be on your table in just 40 minutes! First, mix together cream of chicken soup, chicken breast, shredded cheese, plain yogurt, green chiles, melted butter, onions, garlic, and pepper. Stir these ingredients together and then remove one cup of the filling. Next, assemble the tortillas by adding half a cup of ...
From myrecipes.com


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