15 Minute No Fry Chicken Enchiladas Honest Recipes

15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!

Steps:

• Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
• Stir in diced, cooked chicken.
• While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
• Mix well.
• Pour into lightly greased 9X13" baking dish.
• Top with grated cheese.
• Bake at 350-degrees for 25-30 minutes.
• When serving, add toppings of your choice.

ALL-IN-ONE-PAN CHICKEN ENCHILADAS

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
• Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.

GUILT-FREE, NO TORTILLA CHICKEN ENCHILADAS

Steps:

• 1. Preheat oven to 375 degrees. Meanwhile prepare your pan, (I used a small 8"x4" aluminum pan about 1 1/2" deep). Spray bottom to avoid sticking with Pam spray..or lightly coat with a little olive oil.
• 2. Next...spread out your shredded chicken breast, evenly. On top of that, your choice of beans. Cover that with your diced tomatoes. Then evenly blot some rotel sauce.
• 3. With all three spices evenly distributed, mix the contents together with your hands...don't go too crazy.
• 4. On top of that sprinkle the shredded cheese and onion soup mix.
• 5. Put into the oven...wait 15 minutes and serve with a tablespoon of reduced fat sour cream then ....BOOM. Guilt free mexican dinner :)