Speedy Cheese And Chicken Enchiladas Recipes

Steps:

• Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
• Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
• Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
• NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.

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:

• Combine both soups and sour cream.
• Blend well.
• Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
• Heat oven to 375°F.
• Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
• On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
• Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
• Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
• Sprinkle with sliced olives or chopped tomato and avocado, if desired.

Steps:

• COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.
• SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.
• MIX cheese soup and remaining salsa and pour over enchiladas. Cover.
• MICROWAVE on HIGH 5 minute or until hot.