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 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 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.
Number Of Ingredients 11 Steps:
Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside. Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside. When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
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 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.
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 1h15m Yield 4 servings Number Of Ingredients 10 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.
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 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.
Yield Serves 8 Number Of Ingredients 11 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.
