Chicken Enchiladas Really Easy Recipes

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

QUICK AND EASY CHICKEN ENCHILADAS

Steps:

• Boil chicken until it falls apart, then shred.
• Mix 1/2 can of sauce and a little cheese with chicken.
• Put other 1/2 can on bottom of 11x9 baking dish.
• Microwave tortillas until soft.
• Roll chicken mixture into tortillas.
• Put in pan semi-tightly.
• Cover with remaining 2 cans sauce.
• Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
• Brown top slightly or to preference.

EASY CHICKEN ENCHILADAS

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.

FIESTA-READY EASY CHICKEN ENCHILADAS

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.

SUPER EASY CHICKEN ENCHILADAS

Steps:

• Pre-heat oven to 350* degrees F.
• In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
• In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
• Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
• Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
• Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
• Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
• Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).
• Enjoy!

EASY CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Heat the oven to 350°F (180°C).
• Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
• Pour thin layer of enchilada sauce into a pan.
• Pour thin layer of enchilada sauce onto a plate.
• Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
• Top completed enchiladas with the remaining enchilada sauce and cheese.
• Bake for 15 minutes, or until cheese has melted.
• Enjoy!

SIMPLE CHICKEN ENCHILADAS

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.

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

EASY 6 INGREDIENT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Mix the salsa and green chilies together in a medium bowl.
• Add the shredded chicken to the salsa mixture.
• Roll the chicken/salsa mix in the tortillas and place seam-side down in a 13 x 9" glass baking dish.
• Pour the whipping cream over the top. It will not cover the enchiladas, but make sure to get a coating of whipping cream all over.
• Cover and bake for 30 minutes or until the whipping cream is bubbly.
• Uncover, sprinkle cheese on top and bake until cheese is melted and at desired crispiness.

EASY CHICKEN ENCHILADAS

Steps:

• preheat oven to 325°F.
• In a large mixing bowl, combine drained chicken, verde salsa, 2 to 3 cups shredded cheese, cream cheese, and regular salsa.
• Mix ingredients together until everything is very well blended.
• Add about 1/4 cup of mixture to each tortilla and roll up placing each one fold-side down, in a 9x13 inch baking dish.
• Cover with the remaining shredded cheese and place in the preheated oven for 30 to 40 minutes, or until the cheese is melted through.
• Serve with sour cream and salsa!

CHICKEN ENCHILADAS - REALLY EASY!

Steps:

• Cook Chicken (bake, skillet, or grill) and cut into small pieces. Set aside.
• Preheat oven to approximately 350 deg.
• Combine 1/2 cup Sour Cream and 1/2 cup Salsa in a bowl. Set aside.
• Combine 1/2 cup Sour Cream, 1/2 cup Salsa, Chicken, and 1 cup Shredded Cheese in a bowl. Set aside.
• Spray a 9" x 13" pan with non-stick Cooking Spray.
• Evenly fill each tortilla with the Sour Cream, Salsa, Chicken, and Cheese mixture. Roll up, and place in pan.
• Pour and spread Sour Cream and Salsa mixture over the rolled tortillas in the pan.
• Sprinkle 1/2 cup Shredded Cheese on top.
• Bake for approximately 20 minutes, or until cheese melts.
• Enjoy!
• Optional Modifications: One of the best things about this recipe is that you can change it up as much as you want and it always turns out great! Try adding black beans, corn, green onion, fresh peppers, etc. to the mixture that goes inside the tortillas. Use less chicken and/or salsa when adding other ingredients. Follow all other steps as indicated.

EASY CHICKEN ENCHILADAS FROM REYNOLDS®

Steps:

• Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
• Stack tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.
• Bake tortillas about 10 minutes or until warm.
• Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
• Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
• Bake, uncovered, about 20 minutes or until heated through.

ULTIMATE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
• Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
• While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
• Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
• Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.