Enchiladas With Fiesta Cream Sauce Recipes

Steps:

• Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
• Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
• In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
• In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
• Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 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 remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

Steps:

• Preheat oven to 350 degrees.
• Pour 1 can of enchilada sauce in a 9by13 inch baking dish.
• In a large bowl,combine chicken,sour cream,chilies,onions and salt.
• Stir in one cup of cheese.
• Spoon about 1/3 cup of chicken mixture down the center of each tortilla.
• Roll up tortillas and place seam side down in prepared baking dish.
• Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese.
• Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through.
• Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy!
• hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
• Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Steps:

• Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
• Add Shrimp and continue cooking just until shrimp turn pink.
• Remove from heat and add lime juice. Set aside.
• Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
• Drain on paper towels and stack.
• Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
• Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
• Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
• Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
• Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
• Meanwhile prepare CREAM SAUCE:.
• Melt butter in sauce pan over medium to medium high heat.
• Wisk in flour and stir untill flour melts and mixture bubbles.
• Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
• Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
• Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

Steps:

• Rinse and clean chicken breast and place in crockpot.
• Add 1 pkt of fiesta ranch seasoning on top of chicken.
• Add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
• Add coarsely chopped onion on top of chicken and turn crock on low.
• After chicken is tender and reserve 2/3 cup broth for sauce.
• Shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
• Add 1 jar verde salsa to chicken and stir.
• Cut Monterey jack cheese into large chunks and place in chicken then stir.
• Turn on crock to high and cover for about 20 minutes.
• To make cream sauce add mushroom soup to medium sauce pan then add sour cream, Goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
• Soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
• Top enchiladas with cream sauce. Make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
• Top with shredded cheddar jack and bake for 30 minutes at 375 degrees.

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 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 remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

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.