5 Can Chicken Enchiladas Recipes

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5 CAN CHICKEN ENCHILADAS



5 Can Chicken Enchiladas image

A quick, very easy, low clean up way to make enchiladas. I adapted this from a few other recipes. We prefer flour tortillas but you can use corn. Corn does work better if they are warm, so putting them in the microwave for 30-40 seconds makes them more pliable. You can always substitute fresh cooked ground beef, turkey or chicken for the canned meat.

Provided by LaLa Crane

Categories     One Dish Meal

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 (12 ounce) can pre-cooked canned chicken (the one shaped like a large tuna can)
1 (4 ounce) can diced green chilies
2 (14 ounce) cans enchilada sauce
1 (14 ounce) can refried beans
6 -8 tortillas
cheese (optional)
sour cream (optional)

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, mix the chicken, beans, chiles and 1/2 can of enchilada sauce.
  • Spoon a dollop of this mixture in the center 1/3rd of a tortilla, roll up and place seam side down in greased/PAM'd rectangle casserole dish.
  • Repeat until your pan is full of rolled up enchiladas, or you run out of filling.
  • Pour the remaining enchilada sauce over the enchiladas.
  • Sprinkle with cheese, if you want.
  • Bake for 20 minutes and serve hot.
  • Makes 6-8 enchiladas, depending how much you stuff them.
  • GREAT when eaten with cold sour cream!

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

FIVE-STAR CHICKEN ENCHILADAS



Five-Star Chicken Enchiladas image

Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.

Provided by Debber

Categories     One Dish Meal

Time 50m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

3 cups cooked chicken meat
1 (4 ounce) can chopped green chilies
1 onion, diced
1 cup enchilada sauce (Mexican gravy)
12 corn tortillas or 12 flour tortillas
2 cups enchilada sauce
1 cup monterey jack cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup sliced black olives

Steps:

  • Prepare filling: mix filling ingredients; set aside.
  • Preheat oven to 350.
  • Pour enchilada sauce on a large dinner plate.
  • Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
  • Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
  • Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
  • Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
  • Pop the pan into the oven for about 30 minutes.
  • Serve with sour cream and guacamole.
  • ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

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