Time 40m Yield 6 serving(s) Number Of Ingredients 12 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.
Time 30m Yield 4 servings Number Of Ingredients 12 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.
Time 30m Yield 8 enchiladas, 4 serving(s) Number Of Ingredients 10 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.
Time 20m Yield 3 servings. Number Of Ingredients 12 Steps:
In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
Time 50m Yield 6 Number Of Ingredients 9 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.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Time 1h10m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture. , Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with reserved soup mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray. Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes. Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce. Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.
Yield 2 servings Number Of Ingredients 6 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!
Time 1h Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
Time 50m Yield 10 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350°F Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine. Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes. Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish. Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish. Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil. Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.
Time 55m Yield 6 servings Number Of Ingredients 9 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.
Time 35m Yield 4-6 servings. Number Of Ingredients 12 Steps:
In a bowl, combine chicken, 1 cup cheddar cheese, soup, onion, salt and pepper; set aside. In a saucepan, combine tomato sauce, chili powder, cumin and olives. Simmer, uncovered, for 5-10 minutes. , Meanwhile, spoon 1/3 to 1/2 cup chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 13x9-in. baking dish. Top with the tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Time 7h10m Yield 6 enchiladas, 6 serving(s) Number Of Ingredients 7 Steps:
To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel. These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot. Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft). Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan–you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas. Mix 1/4 cup of crock pot tomato mixture with your sour cream. Pour this mixture over your enchiladas. top with the rest of your cheese. cover with foil and cook for 25 minutes at 350 degrees.
Time 35m Yield 2-4 serving(s) Number Of Ingredients 9 Steps:
Coat a large skillet with cooking spray and saute onions until soft. Meanwhile, mix chicken, 1/2 c. cheddar, picante sauce and cream cheese. Addto onions and cook over low heat until cheese begins to melt. Spoon about 1/3 cup filling on each tortilla ands roll up. Place enchiladas (seam side down) in a 9x13 baking dish. Drizzle with taco sauce and remaining cheese. *Note:I flash freeze them and bag at this point in family size portions. If you are going ahead and eating now cover and bake at 350F 15 minutes. If you are pulling from the freezer, thaw in the refrigerator then bake.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray. Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin. Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish; top with enchilada sauce. Lightly cover baking dish with foil. Bake 30 minutes. Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. Serve topped with sour cream, cilantro, and pimentos.
Time 1h15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture. , Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Top with reserved soup mixture. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
