VELVEETA CHICKEN QUESO BLANCO ENCHILADAS
Steps:
- Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
- Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
- Bake at 350°F about 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY WHITE CHICKEN ENCHILADAS
This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!
Provided by LARANEFF
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
- Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
- Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 625.1 calories, Carbohydrate 36.7 g, Cholesterol 137.6 mg, Fat 37.4 g, Fiber 1.8 g, Protein 33.7 g, SaturatedFat 21.3 g, Sodium 1588.2 mg, Sugar 5.2 g
QUESO BLANCO CHICKEN ENCHILADAS
I love chicken enchiladas made with sour cream, but most of the recipes I found for them were lacking in flavor. I added a few spices and came up with this recipe. We love it Simple and tasty!
Provided by Country Cook in Okl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 681.4, Fat 44.8, SaturatedFat 15.2, Cholesterol 79.7, Sodium 1094.3, Carbohydrate 48.2, Fiber 5.8, Sugar 7.4, Protein 24.8
CREAMY CHICKEN ENCHILADAS
Enchiladas have always been thought of as Mexican "soul food" because of their bright, reassuring flavors. These enchiladas suizas, or Swiss-style enchiladas, are simple to make and boast a creamy, savory texture.
Provided by Rick Bayless
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
- Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
- Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
- Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
- Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
- Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
- Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.
ENCHILADAS BLANCAS
These taste just like the enchiladas blancas from my favorite Mexican restaurant in Old Town, San Diego. So rich and yummy!! A MUST TRY! These tend to look pertty messy on the plate, but with all the cheesy gooeyness, who cares?!? I like to add chopped iceberg lettuce and roma tomato to the side of each portion, along with Mexican rice. I also put a drizzle of salsa verde down the center of each enchilada.
Provided by Carriescookin81
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put chicken breasts and carrot in a pot, cover with water. Add salt and pepper and parsley. Cook chicken on medium heat until it turns white and is cooked through. (About 30-45 minutes) Remove chicken, allow to cool. Discard, carrot and water. Shred chicken by pulling the striations apart with a fork.
- Preheat oven to 350 degrees.
- Mix 8 oz of cheese blend, chili powder, olives, and chicken together. Add ABOUT 6 oz of sour cream, enough to turn the chicked mixture into a paste like consistency.
- In a frying pan, heat 1 tbsp of olive oil and garlic.
- fry tortillas one at a time in the garlic oil for a few seconds each side. Just enough to soften the tortilla for rolling. Do not dry off.
- Roll about a 1/4-1/3 cup of chicken mixture into the center of each tortilla. Fold edges around and place in a baking dish seam down. This process does not have to be perfect since when it bakes the cheese and sour cream go everywhere anyway. Continue this process until the pan is full.
- Combine the soup, chilies, 8 oz of sour cream, and remaining cheese blend (leave a sprinkle for the top of the pan in the end) in a bowl. Also add any remaining chicken mixture. Smother enchiladas with this sauce. It will look like too much, but the more sauce the better here.
- Bake for 25 minutes at 350. sprinkle the rest of the cheese on top with the sliced green onion. Bake for an additional 5 minutes.
Nutrition Facts : Calories 1354.4, Fat 96.5, SaturatedFat 44.5, Cholesterol 314.2, Sodium 1509.4, Carbohydrate 39.6, Fiber 5.5, Sugar 9.2, Protein 83.8
CHICKEN CHILI ENCHILADAS
Cheesy enchiladas turn an everyday meal into a fiesta! Dorothy Pritchett of Wills Point, Texas, shares these hearty Southwestern roll-ups.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion in butter until tender. Remove from the heat. Stir in the cream cheese, chilies and salt until blended., In another skillet, cook tortillas in oil over medium heat until warmed and lightly browned on both sides. Drain on paper towels. Spoon a fourth of cream cheese mixture down center of each tortilla. Sprinkle with chicken. Roll up and place seam side down in an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 350° for 15 minutes. Brush tops with milk; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with green onions and olives if desired.
Nutrition Facts : Calories 877 calories, Fat 52g fat (23g saturated fat), Cholesterol 145mg cholesterol, Sodium 1261mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 2g fiber), Protein 44g protein.
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