15 Minute No Fry Chicken Enchiladas Honest Recipes

FIESTA-READY EASY CHICKEN ENCHILADAS

Fiesta-Ready Easy Chicken Enchiladas image

Quick and easy creamy chicken enchiladas are sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 sheet Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded Cheddar cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa

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.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 42.6 g, Cholesterol 94.3 mg, Fat 29.7 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 1361.3 mg, Sugar 3.7 g

15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!

15-Minute No Fry Chicken Enchiladas, honest! image

Make and share this 15-Minute No Fry Chicken Enchiladas, honest! recipe from Food.com.

Provided by OB Nurse

Categories One Dish Meal

Time 45m

Yield 6-9 serving(s)

Number Of Ingredients 12

Ingredients

1 (28 ounce) can green enchilada sauce (I prefer Macayo's)
2 cans cream of chicken soup
1 cup sour cream
2 cups diced cooked chicken
1 (14 ounce) bag tortilla chips (I prefer "white" corn chips)
8 ounces grated monterey jack cheese or 8 ounces cheddar cheese
lettuce (optional)
tomatoes (optional)
black olives (optional)
chopped green onion (optional)
sour cream (optional)
salsa (etc.) (optional)

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.

30-MINUTE CHICKEN ENCHILADA SKILLET

30-Minute Chicken Enchilada Skillet image

This chicken enchilada skillet is a 30-minute meal.

Provided by Angela Kilgore-Wright Sneakn

Categories Chicken Enchiladas

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound chopped boneless chicken breast
3 tablespoons olive oil
1 (1 ounce) packet taco seasoning
1 cup salsa
1 large onion, diced
1 medium green bell pepper, diced
1 bunch fresh cilantro, stems removed and leaves chopped
1 cup shredded Mexican-blend cheese
4 (8 inch) flour tortillas, warmed

Steps:

Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
Serve in tortillas.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g

15 - MINUTE EASY ENCHILADAS

15 - Minute Easy Enchiladas image

My Mom made these growing up so I say it's her recipe but who knows where she got it from! I've made some additions over the years but they are still just as yummy and you won't believe how easier these are to put together!

Provided by DustyPyatt

Categories < 15 Mins

Time 15m

Yield 8-10 Enchiladas, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 (16 ounce) cans Hormel chili without beans
1 (16 ounce) can refried beans
2 cups pre-shredded monterey jack cheese
10 tortillas

Steps:

Prepare a cookie sheet with foil, sprayed with Pam.
Heat (don't boil) the chili and beans.
Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
Repeat until all shells are filled, placing them side by side on the pan.
Top with remaining chili mix, spread to coat shells.
Top with cheese.
Bake just until cheese is melted.
Serve with sour cream.

Nutrition Facts : Calories 1131, Fat 48.2, SaturatedFat 19.7, Cholesterol 107, Sodium 2637.2, Carbohydrate 121.7, Fiber 11.4, Sugar 3.9, Protein 51.6

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