Homemadechickencheeseenchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
• Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
• Bake in preheated oven until cheese topping melts and begins to brown, about 15 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:

• 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:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

Steps:

• Heat oven to 350 degrees F.
• In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
• In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
• Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
• In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
• Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
• Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
• Bake 20 to 25 minutes or until cheese is melted.

Steps:

• Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
• In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
• Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
• Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
• Pour remaining soup mixture over tops. Sprinkle with cheese.
• Bake uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.
• TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
• In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
• Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
• Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
• Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
• Bake for about 15 minutes in a 375°F oven.

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:

• Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13x9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes.

Steps:

• Melt butter in a large skillet over medium heat. Add onion and saute until tender, about 3 minutes. Stir in chicken, 1/2 cup of picante sauce, cream cheese and cumin. Cook until thoroughly heated. Add 1 cup cheese and remove from heat.
• Spoon 1 cup picante sauce on the bottom of a greased 9 x 12" baking dish. Spoon approximately 1/4 cup chicken mixture into the center of each tortilla, roll and place seam-side down in pan. Top with remaining picante sauce and cheese.
• Cover with foil and bake at 325 for 20 minutes. Remove foil and bake for an additional 10 minutes.
• Serves 4 to 6.

Steps:

• Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
• Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
• Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
• Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
• Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

Steps:

• Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
• Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
• Top with remaining sour cream. Garnish with cilantro, if desired.