Time 35m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Mix together cream cheese, green chilies and chicken. Place equal spoonfuls of chicken mixture in the middle of each tortilla. Roll up tortillas and place in 13 X 9 inch. Mix and heat until smooth, soup, sour cream and salt. Pour soup mixture evenly over enchiladas. Sprinkle cheddar cheese on top. Bake for 20 minutes.
Time 50m Yield 12 Number Of Ingredients 8 Steps:
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well. Preheat oven to 350 degrees F (175 degrees C). Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Time 50m Yield 12 enchiladas, 4 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375. Grease a 9x13-inch baking pan. Saute onions in oil until just beginning to soften. Add shredded chicken, salt and mix to combine. Remove from heat and let cool. Add cheese and toss. Set aside. Soften the corn tortillas. The best way to do this is to lightly fry them for a few seconds in a hot skillet. Drain on a paper towel. You can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave. Add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish. To create the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir vigorously for a minute or so. Whisk in chicken broth and cook until it thickens and bubbles. Remove from heat and add sour cream and green chilies. Mix well. Heat thoroughly, without letting it boil. Pour the sauce over the tortillas. Bake for 30 minutes. Garnish with cilantro and serve.
Time 2h Yield 6 Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat. Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on. Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese. Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid. Bake until heated through, about 45 minutes.
