Family Friendly Chicken Enchiladas Recipes

HEALTHY CHICKEN ENCHILADAS

Steps:

• Preheat Oven to 180'C / 350'F. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to make clean up easier).
• Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.
• Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stiring to coat chicken evenly with spices.
• Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.
• Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with.
• Spread a teaspoon sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam side down in your baking tray. Repeat until all 8 tortillas are done.
• Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.
• Bake in the oven for 25 minutes until golden and serve.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

FAMILY FAVORITE CHICKEN ENCHILADAS

Steps:

• Combine soup, sour cream, green chiles and mix together. Stir in chicken.
• Spoon chicken mixture into warmed tortillas and roll them up place in 13x9 baking dish, top with cheese and sprinkle on onions and olives.
• Bake at 350°F for 30-40 minutes until cheese is bubbly.

FAMILY FRIENDLY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Combine chicken, 1 can soup, sour cream, chiles, onion, and 11/2 cups cheese. Fill tortillas with 1/3 to 1/2 cup chicken mixture. Roll filled tortillas and place seam side down in a greased 9 x 13-inch pan. Combine remaining soup with milk and spread over tortilla rolls. Sprinkle remaining cheese over top. Cover and bake 25 minutes. Uncover and bake 5-10 minutes more, or until heated through. Makes 6-8 servings. VARIATION: 1 can (10 ounces) enchilada sauce can be used to top enchiladas in place of the soup-and-milk mixture.

CHICKEN ENCHILADAS

Steps:

• Boil chicken breasts in water (about 40 minutes). Cool. Shred chicken. Sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) Original recipe didn't call for chili powder or cumin.
• In each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili.
• Roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray).
• Mix soup and 1/3 cup water. Pour over enchiladas. Sprinkle with remaining cheeses and remaining green chili. If using green onions and olives, sprinkle on top now.
• Bake at 375°F for 17-23 minutes or until bubbly.

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.

FAMILY FRIENDLY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, 1 can soup, sour cream, chilies, onion and 1 1/2 cups cheese.
• Fill tortillas with 1/3 to 1/2 cup chicken mixture.
• Roll filled tortillas and place seam side down in a greased 9 by 13 inch pan.
• Combine remaining soup with milk and spread over tortilla rolls.
• Sprinkle remaining cheese over top.
• Cover and bake 25 minutes.
• Uncover and bake 5-10 minutes more, or until heated through.