Time 15m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Pour 1 can of enchilada sauce in a 9by13 inch baking dish. In a large bowl,combine chicken,sour cream,chilies,onions and salt. Stir in one cup of cheese. Spoon about 1/3 cup of chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in prepared baking dish. Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese. Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through. Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce– I prefer one can of green sauce and 1 red sauce– but you can use whatever you like– also you can add more cheese on the top– these really are yummy! hope ya like them– also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids– they love this recipe– not to spicy for them.
Time 35m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Bake 15 to 20 min. or until heated through.
Time 1h20m Yield 4 Servings Number Of Ingredients 14 Steps:
1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Time 55m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Time 45m Yield 4 servings Number Of Ingredients 9 Steps:
Heat oven to 350°F. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Bake 15 to 20 min. or until heated through.
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oven to 375ºF. Cook chicken, peppers and chili powder in large skillet sprayed with cooking spray on medium heat 8 min. or until chicken is done, stirring frequently. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is completely melted and mixture is well blended. Stir in 1/4 cup shredded cheese. Spoon heaping 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover. Bake 20 min. or until heated through.
Time 35m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spread a half cup of red enchilada sauce in the bottom of a 9x13" pan. In a medium bowl, mix together chicken, black beans and corn. In each tortilla, spread an even amount of the chicken mixture, along with 2 tablespoons of cheese. Roll up each tortilla and place it seem side down in the prepared baking dish. Pour the remainder of the enchilada sauce over the top of the enchiladas, and top with the remaining cheese. Bake in the oven for 20 minutes, or until the edges start to brown and the enchiladas are heated through. Remove from the oven and serve with your favorite enchilada toppings.
Time 1h40m Yield 12 enchiladas, 12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 350°F Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalapeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer. Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though. Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly. 10-12 servings.
Time 6h10m Number Of Ingredients 11 Steps:
Spray slow cooker with non-stick cooking spray. Place chicken breasts in the bottom of the slow cooker. Top with onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top. Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the “low and slow” method). Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier). Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth. Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!
