Showing posts with label Enchiladas recipes. Show all posts
Showing posts with label Enchiladas recipes. Show all posts
31.5.18
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
14.8.17
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
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
9.6.17
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.
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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25.4.17
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
24.3.16
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
22.2.16
ENCHILADAS DE POLLO Y QUESO - Mexican recipes
ENCHILADAS DE POLLO Y QUESO
Ingredients
5 tablespoons butter, divided use
1 cup chopped onions
1/2 cup chopped green bell pepper
2 cups chopped cooked chicken breast
1 (4 oz) can chopped green chiles, drained
1/4 cup all-purpose flour
1 tablespoon chili powder
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey jack
cheese, divided use
12 (6-inch) corn tortillas
Directions
Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chiles into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.
Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13x9x2-inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees F for about 25 minutes.
Makes 6 servings
29.7.15
Mexican Recipes: Enchiladas [29-07-15]
Mexican Recipes: Enchiladas
Ingredients
2 pounds lean ground beef
1 large chopped onion
1/8 teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.
Nutritional Information
Amount Per Serving Calories: 755 | Total Fat: 46g | Cholesterol: 150mg
24.7.15
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
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