Family Favorite Cheesy Chicken Enchiladas Recipes

CHEESY CHICKEN ENCHILADAS RECIPE

Steps:

• Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
• Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
• Bake 20 min. or until heated through. Top with remaining salsa.

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
• Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
• Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
• Refrigerate until ready to cook, up to 2 days.
• When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until bubbly, about 1 hour.

CHEESY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Combine chicken and soup; spoon down centers of tortillas. Roll up.
• Place, seam-sides down, in 13x9-inch baking dish. Top with tomatoes and cheese. Cover with foil.
• Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil after 20 min.

CHEESY CHICKEN & CHILE ENCHILADAS

Steps:

• Heat oven to 375°F.
• Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
• Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
• Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
• Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
• Serve topped with remaining sour cream; sprinkle with cilantro.

FAMILY FAVORITE CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F. Cook chicken breast (either pan fry or bake). Use a fork to shred the chicken. In a large bowl mix shredded chicken with fajita seasoning. Next add cheddar cheese soup and green chilies.
• Add 1/2 can of enchilada sauce to the bottom of a 13 x 9 pan. Warm tortilla shells in the microwave for 30 seconds under a damp paper towel. Spoon chicken mixture into the center of each tortilla. Fold the ends in first, then wrap, placing in the pan seam side down. Place the enchiladas in a row inside the pan. Spoon enchilada sauce down the middle of the row over the enchiladas. Top with cheese.
• Bake for 15 minutes.

CHEESY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
• Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
• Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.