Easy Chicken Enchiladas - Mexican recipes

Easy Chicken Enchiladas

Ingredients

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Directions

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.

Nutritional Information

Amount Per Serving  Calories: 565 | Total Fat: 34.1g | Cholesterol: 120mg

Green Chilie Chicken - Mexican recipes

Green Chilie Chicken

Ingredients

8 chicken breasts (boneless and skinned)
5 large potatoes (peeled and sliced in 1 inch pieces)
1 large onion (peeled and sliced in rings)
2 can mushrooms (drained)
2 cans diced green chilies (or 6 fresh roasted ones)
2 can cream of mushroom soup

Directions

In skillet, lightly brown Chicken breasts in a little oil. Drain on paper towels.

In crockpot, add 4 chicken breasts, half of onion rings, half of mushrooms, half of potatoes, 1 can of soup and half of green chilies.. Repeat layers, saving the other half of green chilies for the last hour of cooking time. Cook on high for 4 hours, then add rest of green chilies and cook for one more hour.

This recipe may be cut in half. I made this much because I wanted left overs.

The cream of mushroom soup makes a wonderful gravy, and the green chilies add just the right amount of spice you want for flavor, plus the chicken comes out so tender!

Pico de Gallo Chicken Quesadillas - Mexican recipes

Pico de Gallo Chicken Quesadillas - Mexican recipes

Ingredients

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

Directions

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Servings: 4

Chicken Enchiladas II - Mexican recipes

Chicken Enchiladas II - Mexican recipes

Ingredients

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Makes 6 servings

Green Chilie Chicken Enchiladas

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Green Chilie Chicken Enchiladas

Ingredients

1 whole chicken (cooked and deboned)
12 corn tortillas
1 medium onion
1 large package cheddar cheese
3 cans cream of chicken soup
2 (4 ounce) cans of chopped green chilies or about 6 fresh roasted
oregano (a dash)
garlic salt or powder (a dash)
chicken broth (from pot chicken was cooked in, or 1 can)

Directions

In skillet, with a little oil, fry tortillas one at a time until soft. (About 10 seconds on each sided) In a medium size pot, add soup, green chilies, oregano, garlic and chicken broth. Stir until you get a medium thick sauce. Add as much chicken broth as needed. Cook on low heat for about 15 minutes. Take one tortilla at a time and add some chicken (that has been cut in small pieces after deboning). Add a spoonful of onion, a couple of spoonfuls of the sauce, then a little grated cheese. Roll each tortilla and place in a long oblong baking dish. After all tortillas are rolled, pour remaining sauce over them. Sprinkle with remaining cheese. (If you like a lot of cheese, like I do, you may want to grate more)
Bake in a 350 degree oven for approx. 30 minutes uncovered.

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Campbell's Easy Chicken and Cheese Enchiladas

Campbell's Easy Chicken and Cheese Enchiladas

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Directions

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.

Footnotes

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Nutritional Information

Amount Per Serving Calories: 456 | Total Fat: 19.4g | Cholesterol: 56mg

Lime Chicken Soft Tacos - Mexican recipes

Lime Chicken Soft Tacos - Mexican recipes

Ingredients
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Directions

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Makes 10 servings

Grilled Chicken Quesadillas recipe

Grilled Chicken Quesadillas

Ingredients

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 1/2 cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Directions

Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes. Heat grill for medium-high heat. Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Campbell's® Easy Chicken and Cheese Enchiladas - recipes

Campbell's® Easy Chicken and Cheese Enchiladas

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Directions

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.
 
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
 
Nutritional Information

Amount Per Serving Calories: 456 | Total Fat: 19.4g | Cholesterol: 56mg

CHICKEN QUESADILLAS - Mexican recipes

CHICKEN QUESADILLAS - Mexican recipes

Ingredients:

2 teaspoons Olive oil
2 Boneless chicken breasts, -cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or vegetable oil

Directions:

Preheat griddle ot large shallow frying pan on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle. Again, preheat pan on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with salsa and black beans.

Yield: 4 Servings

Category: Appetizers, Chicken

Mexican Recipes: Easy Chicken Taquitos [5-9-15]

Mexican Recipes:  Easy Chicken Taquitos

Ingredients

1 (10 ounce) can chicken chunks, drained
1/4 cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12 corn tortillas

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Makes 12 taquitos

Mexican Recipes: Pollo En Chile, Hot! Hot! [28-07-15]

Mexican Recipes: Pollo En Chile, Hot! Hot!

Ingredients:

12 tomatillos (small green tomato-like vegetable)
4 Chiles mora
2 cloves of garlic
1/2 onion
2 tbl canola/corn oil
6 chicken thighs

You can find the ingredients for this recipe in any store that sells Mexican foods.

Directions

First you boil your chicken with the garlic cloves and part of  your onion for approx. 13 min. and set aside.

While your chicken is boiling grill your tomatillos and chilies in pan until dark, then blend them together until a sauce forms.

Put your oil into a large sauce pan with the remainder of the onion and brown. Add the sauce until it becomes thick.

Add the chicken and some of its stock about 1/2 a cup then let it boil for about 8 min. until thickened.

Serve with rice and tortillas.

Mexican recipes: Easy Chicken Enchiladas [24-07-15]

 
Easy Chicken Enchiladas

Ingredients

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Directions

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.

Nutritional Information

Amount Per Serving  Calories: 565 | Total Fat: 34.1g | Cholesterol: 120mg