Chicken Enchiladas Southern Living February 2000 Recipes

CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)

Chicken Enchiladas (Southern Living, February 2000) image

Make and share this Chicken Enchiladas (Southern Living, February 2000) recipe from Food.com.

Provided by whipcole_4660585

Categories Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 cups cooked chicken, chopped
2 cups monterey jack pepper cheese, shredded
1/2 cup sour cream
1 (4 1/2 ounce) can green chilies, drained and chopped
1/3 cup fresh cilantro, chopped
8 (8 inch) flour tortillas
vegetable oil cooking spray
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can tomatillo salsa verde
1 tomatoes, diced
1 avocado, chopped
1 green onion, chopped
ripe olives, sliced
cilantro, chopped

Steps:

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Nutrition Facts : Calories 682.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 116.7, Sodium 954.7, Carbohydrate 47.7, Fiber 5.2, Sugar 7.1, Protein 35.5

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

Ingredients

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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