Speedy Chicken Enchiladas Recipes

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:

• 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:

• Mix soup and sour cream and set aside.
• Heat butter in medium saucepan.
• Add onions and chili powder and cook until onions are tender.
• Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
• Spread 1/2 cup of the soup mixture into a 9x13 pan.
• Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
• Spread remaining sauce mixture on top, and cover with cheese.
• Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
• Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
• Suggestion: Serve with salsa and chips for a great meal!
• Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.

Steps:

• Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
• Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
• Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
• Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Steps:

• In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray. , Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 18-22 minutes or until heated through.

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:

• 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:

• 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.