Easy Peasy Cheesy Chicken Enchiladas Recipes

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:

• 1. In large bowl add 2 cups cheddar cheese, 2 cups monterey jack cheese, cooked chicken, sour cream,soup, chilies,onion,and salt and pepper. Mix well. Spoon about 1/2 cup of mixture off center of each tortilla, roll up and place seam side down in a greased 13x9 baking dish. I place what wouldn't fit in the tortilla's down the center of pan and then sprinkle the reaming cheese on top. Cover and bake at 350 for 20 minutes uncover and bake for another 10-15 minutes longer.
• 2. let stand 10 or so minutes before serving if they can wait that long... Enjoy!!

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:

• 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:

• In a large skillet combine onion, garlic and oil, saute until onions are clear.
• Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
• Add cream cheese and stir until melted.
• Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
• Melt Velveeta and salsa 2-3 minutes.
• Pour over tortillas, can top with more salsa.
• Heat 6-8 minutes in microwave or 10 minutes in 350 oven.

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.

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:

• 1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a large skillet on medium low heat, add enchilada sauce and warm.
• 2. Dip a tortilla into sauce and shake off and place in prepared baking dish. Add a heaping amount of shredded cooked chicken and sprinkle with about 1 Tablespoon or so of shredded cheese. Roll and place seamside down in pan. Continue with the other 5 tortillas, using all of the chicken but reserving some cheese for top.
• 3. Pour the remaining sauce over top of enchiladas and sprinkle with remaining cheese. That's it! Bake for appx. 30 minutes until bubbly and hot. Serve with a big heaping spoonful of sour cream and sliced avocado, if desired. Makes 6 very large enchiladas. I eat one; my husband eats 2; some may eat 3. May serve 2, 3, 4 or 6!
• 4. *Note - To make this very easy, you can substitute shredded rotissiere chicken. *2nd Note - Sometimes I add a splash of heavy cream to the sauce to make it a little creamier.

Steps:

• 1. Rape your rotisserie chicken of it's skin and bones. Break up your white and dark meat into bite size pieces in a large bowl.
• 2. Add the soups, and diced tomatoes to your chicken and stir thoroughly.
• 3. Lay out 10-15 corn or flour tortilla on your clean counter top and place an ice cream scoop size of mixture onto each.
• 4. Roll up and place seam side down in sprayed cake pan.
• 5. I make 12-15 of these placing 6 or 7 in each of two smaller rectangular cake pans. You can load of a larger cake pan with all, if you prefer.
• 6. There will be enough leftover mixture to put some on top of each pan of tortillas. If not, you could also cover each with some enchilada sauce. I then sprinkle with shredded cheese using whatever I have, but shredded mexican mixture tastes best!
• 7. Cover with foil and bake in a 350 oven for about 45 minutes. Serve warm with chips, salsa, guacamole and sour cream if you like.